Scalloped oysters

[elston]

I think it sounds delicious. When I look at recipes on line to compare.....I don't see any that call for sautéing the oysters first...but they all say to drain the oysters and reserve 1/2 cup of their liquid, to add later....mixed with the cream is one suggestion....some call for saltines others call for ritz or town house buttery crackers.....several say to add worchestershire sauce mixed in with liquid ingredients. http://www.myrecipes.com/recipe/scalloped-oysters-2

Then there were several that called for corn cut from the cob as an addition.

[momtothree]

Originally Posted by elston

I think it sounds delicious. When I look at recipes on line to compare.....I don't see any that call for sautéing the oysters first...but they all say to drain the oysters and reserve 1/2 cup of their liquid, to add later....mixed with the cream is one suggestion....some call for saltines others call for ritz or town house buttery crackers.....several say to add worchestershire sauce mixed in with liquid ingredients. Scalloped Oysters Recipe | MyRecipes.com

Then there were several that called for corn cut from the cob as an addition.

Just to clarify, he only says to saute fresh oysters. The canned will be somewhat cooked in the canning process? ( i don't know the answer as I never used canned) I am going to use the ones in the seafood department in the tubs that has just the raw meats in it.

Snipped from OP

Canned oysters (or sauteed fresh oysters)

[elston]

Originally Posted by momtothree

Just to clarify, he only says to saute fresh oysters. The canned will be somewhat cooked in the canning process? ( i don't know the answer as I never used canned) I am going to use the ones in the seafood department in the tubs that has just the raw meats in it.

Snipped from OP

I did understand that distinction......we have fresh shucked oysters in the market in those little tubs with the clear cover.....that is what I plan to use also.

[Dirt Grinder]

Originally Posted by elston

I think it sounds delicious. When I look at recipes on line to compare.....I don't see any that call for sautéing the oysters first...but they all say to drain the oysters and reserve 1/2 cup of their liquid, to add later....mixed with the cream is one suggestion....some call for saltines others call for ritz or town house buttery crackers.....several say to add worchestershire sauce mixed in with liquid ingredients. Scalloped Oysters Recipe | MyRecipes.com

Then there were several that called for corn cut from the cob as an addition.

Our original recipe uses canned oysters, but I wanted to try raw oysters. The raw oysters created a mushy mess, so I tried them sautéed. When I sautéed them first the texture was okay, but the flavor wasn't as intense as with the canned oysters.

There are several variations on this dish, I'm pretty sure I would like them all .

[Dirt Grinder]

Originally Posted by momtothree

Just to clarify, he only says to saute fresh oysters. The canned will be somewhat cooked in the canning process? ( i don't know the answer as I never used canned).

The canned oysters are definitely cooked (well-cooked) and have an intense oyster flavor. Our original recipe comes out of the mid-west, so canned oysters were easier to acquire than fresh.

[lubby]

This sounds like something my husband would enjoy eating. Thanks for posting.

[gentlearts]

Originally Posted by jay5835

You saute the oysters first? I've never heard of doing that.

Me neither, but perhaps it's worth a try.

Here is my English grandmothers recipe, from the 1940s.

Escalloped Oysters

12 saltines, crushed with a rolling pin
1 cup oysters, looked over and chopped
1/2 cup milk
1 small egg
1/8 cup melted butter, or more
Salt and pepper
Stir all together, and place in buttered casserole
Bake until well browned.

I will probably make this this year, since it will be just the two of us, and it's a small recipe.