Virgina Scalloped Oysters

Decadent and delicious! A perfect recipe for a family gathering or a party on the shore.

Virgina Scalloped Oysters

1/4-pound butter

2 cups Vidalia Onion, small dice

1 cup celery, small dice

1-1/2 teaspoon garlic, minced

2 ounces white Wine

1 lemon, zest and juice

1 tablespoon Worcestershire Sauce

1 tablespoon hot sauce

1 tablespoon fresh Herbs, chopped fine (chives, parsley, thyme, tarragon)

1/4 teaspoon black pepper

1/4 teaspoon Kosher Salt

1 quart shucked Virginia Oysters, strained and reserve liquor

1/2 cup heavy cream

Crust

1 cup Panko Breadcrumbs

1 cup Ritz Crackers

1 cup Parmesan, shredded

1/4-pound Butter, melted

Preheat oven to 375 F.

In a saucepan melt butter in pan and sweat onions, celery, and garlic until onions are translucent.

Deglaze with white wine and add heavy cream with residual oyster liquor.

Reduce by 25% and season with lemon zest and juice, Worcestershire, Tabasco, herbs, salt, and pepper.

Brush Baking Dish with butter and place oysters in bottom of dish. Spoon onion mixture over oysters.

In a mixing bowl combine breadcrumbs, crackers, Parmesan, and melted butter and thoroughly blend together. Place breadcrumb mixture over the oysters to form a crust.

Bake at 375 F for 30-45 minutes until golden brown and thoroughly hot in center.

Yield: 6 Servings