New England Scalloped Oysters and Scallops

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.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 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

Directions

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.