Prep 15 mins
Cook 30 mins
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.
- 1⁄2 cup butter or 1⁄2 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
- Preheat oven to 400°F.
- 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.
- Cover with half of the oysters and seasonings; add some of the cream.
- Layer half of the scallops next, seasonings, and another third of buttered crumbs.
- Add the remaining oysters and cream.
- Top with the final half of scallops and top with remaining buttered crumbs.
- Bake for 30 minutes.
- Serve hot.
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.