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Ribbon Oyster Scallop


2 cans frozen oyster stew (or canned)
2 (7 oz.) cans oysters
1 (3 oz.) can sliced mushrooms
2 cup crushed crackers
few drops red pepper seasoning
2 tablespoon chopped parsley
2 tablespoon butter

Heat oyster stew very slowly until thawed in large heavy saucepan. Lift out oysters with slotted spoon; set aside. Drain liquid from canned oysters and mushrooms into stew in pot; heat just to boiling. Stir in 1 1/2 cups of the crackers; heat, stirring constantly, 3 minutes, or until mixture thickens.

Remove from heat. Stir in red pepper seasoning, oysters and mushrooms; spoon into 6 cup shallow baking dish. Sprinkle with parsley. Melt butter. Add 1/2 cup cracker crumbs; mix well. Spoon in diagonal rows over oyster mixture. Bake in hot 425 degrees oven for 10 minutes, or until golden brown.

Serves 8.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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