Scalloped Oysters are a classic holiday dish, so I was curious when I saw a hundred-year-old recipe for “new” Scalloped Oysters, that called for tomatoes and corn in addition to the usual bread or cracker crumbs.
The old, “new” twist adds interest to this traditional dish. “New” Scalloped Oysters were colorful, flavorful, and easy to make.
Here’s the recipe updated for modern cooks:
'New' Scalloped Oysters
1 1/2 cups dried bread crumbs or cracker crumbs (I used bread crumbs.)
4 tablespoons butter
1/2 pint shucked oysters (drain-though it’s okay if there is still some liquid clinging to the oysters.)
1/2 cup stewed or canned tomatoes
2/3 cup corn (if using frozen corn, cook and drain)
salt and pepper
Preheat oven to 350° F. Butter 1-quart casserole dish. Put 1/3 of crumbs in bottom of dish. Lay 1/2 of the oysters on crumbs, sprinkle with salt and pepper and dot with small pieces of 1 tablespoon of butter. Add layers of tomatoes and corn, using 1/2 of each. Repeat with layers of bread crumbs, oysters (sprinkled with salt and pepper and dotted with 1 tablespoon of butter), tomatoes, and corn.
In the meantime, melt 2 tablespoons butter in a small skillet. Gently stir in the remaining 1/2 cup crumbs; continue gently stirring until the bread crumbs are coated with melted butter. Remove from heat. Put the buttered crumbs on top of the previously assembled layers in the casserole dish. Bake for approximately 45 minutes or until hot and bubbly.
15 thoughts on “Hundred-Year-Old “New” Scalloped Oysters Recipe”
This was interesting. I’ve never had regular scalloped oysters, so I don’t know what I’ve been missing.
In some regions, scalloped oysters are a very traditional way of serving them.
John is particularly fond of oysters, so I should cook them in February when we aren’t likely to have company.
I’ve never had scalloped oysters. I’m a fan of them in stew, grilled, and broiled — even raw — so this might be worth a try, especially now that we’re in the season, and they’re so abundant.
You are so fortunate to live in a area where oysters are abundant. They usually are fairly easy to find around here in December, but I had to go to several stores this year to find them.
Oh man. I’m going to have to try this. I love oysters in every fashion.
I hope that you enjoy this recipe.
I’ve never even learnt to tolerate, let alone enjoy oysters, so I might give this one a miss. Looks interesting though.
It definitely sounds like you should pass on this recipe. 🙂
Such a colorful version. Looks very tasty!
I really liked the visual appeal of this recipe. The corn and tomatoes are a nice addition.
Oysters..oh my how I love them! This looks so good… brilliant to post this over Christmas. I might try this instead of oyster dressing… that is if the family agrees.🙂
I thought about doing an old oyster dressing recipe for this post, but Scalloped Oysters seemed easier. 🙂
This looks very tasty. Not something I have tried before as usually we eat raw oysters (when we can afford them!).
When I purchased the oysters to make this dish I was surprised how pricey they were. I didn’t think that they were so expensive just a year or two ago.