This particular recipe for scalloped oysters comes from Chris Nelson, Vice President over at Bon Secour Fisheries. Now, if you don’t know Chris, his name might ring a bell; Nelson brand oysters have been around since 1896, with four generations of Nelsons running the business during that time. If anybody knows how to prepare Gulf oysters, trust us, it’s these folks.
Once upon a time, Nelson’s grandmother, a native of upstate New York, married a Bon Secour man and moved down here to the Gulf—but not without bringing along this recipe, which has now been passed down for multiple generations. So if you’re wanting a seafood recipe that’s simple but rich, give this one a try.
Just remember to take heed of Nelson’s mother’s advice when you’re doing the grocery shopping: some oyster recipes call for heavy breading, but “this one’s all about the oysters.” So, please, don’t go lightly on the main ingredient, folks.
This recipe bakes at 450 degrees, so it would be wise to preheat your oven while you prepare the rest of the recipe.
First up, you’ll want to drain the oysters, but set aside the liquor for later.
In a separate dish, mix up the bread crumbs and the cracker crumbs and stir in the melted butter.
Now you’re ready to start layering. Take an 8” x 8” baking dish and lay out the first layer: 1/3 of the crumb mixture, ½ of the oysters, ½ of the oyster liquor, ½ of the half and half, and your desired amount of salt and pepper.
Then do it all over again in that order to create the second layer. For your third and final layer, simply sprinkle the rest of the crumb mixture across the top.
(Note: If you want to make a larger portion of this recipe, feel free to double or triple the ingredients in a bigger baking dish. But make sure you stick to the same layering structure.)
Once you’ve layered out all the ingredients, bake the dish for 30 minutes or until the top layer is golden brown.
When the dish is done, it’ll be bubbling hot, so be sure to let it cool for a few minutes before you serve it. But when it’s time to eat, bring your appetite—with a nice buttery flavor to the breading and the salty taste of the oysters, this recipe is what you might call a savory seafood cobbler.