New England Scalloped Oysters and Scallops

READY IN: 45mins
Recipe by mollypaul

From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947. Variations: cracker crumbs may be subbed for all or part of the bread crumbs; 1/2 cup of grated mild cheese may be mixed with the crumbs for the top layer; celery seed may be omitted and a little mace or nutmeg may be sprinkled lightly over each layer; a little chopped pimiento sprinkled over the top adds color and flavor.

Top Review by Mary Close

Awesome. I used cracker crumbs, and didn't use cheese or celery salt. Seafood and cheese don't mix for my taste. I love oysters, and it's nice to find good recipes that use them. Thanks for posting.

Ingredients Nutrition

  • 12 cup butter or 12 cup other fat, melted
  • 2 cups breadcrumbs
  • 1 quart oyster, shucked
  • 1 tablespoon celery seed
  • salt and pepper, to taste
  • 1 cup cream
  • 1 pint scallops


  1. Preheat oven to 400°F.
  2. Mix the melted butter and bread crumbs together and put one third of them in a thin layer in the bottom of a buttered baking dish.
  3. Cover with half of the oysters and seasonings; add some of the cream.
  4. Layer half of the scallops next, seasonings, and another third of buttered crumbs.
  5. Add the remaining oysters and cream.
  6. Top with the final half of scallops and top with remaining buttered crumbs.
  7. Bake for 30 minutes.
  8. Serve hot.

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