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For the Topping:
- 1 cup fresh breadcrumbs
- 2 tablespoons unsalted butter (melted)
- 2 tablespoons chopped parsley
- 1 teaspoon lemon zest
Step-by-Step Instructions
Step 1: Prepare the Oysters
Begin by carefully shucking the oysters, ensuring you retain their natural liquor. Rinse the oysters lightly if necessary and set them aside in the refrigerator. Strain the oyster liquor through a fine mesh sieve to remove any sand or debris. Combine the oyster liquor with champagne and lemon juice in a small bowl.
Step 2: Create the Base Sauce
In a medium saucepan over medium heat, melt the butter. Add the minced shallots and garlic, sautéing until fragrant and translucent, about 2 minutes. Sprinkle in the flour and whisk continuously to form a smooth roux. Gradually pour in the heavy cream, milk, and the champagne mixture, whisking constantly to prevent lumps. Simmer the sauce for 5–7 minutes until thickened.
Stir in the grated Parmesan cheese, white pepper, and nutmeg. Adjust seasoning to taste, ensuring the sauce is rich and flavorful without overpowering the delicate oysters.
Step 3: Assemble the Dish
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or individual ramekins. Layer the bottom with the oysters, ensuring even spacing. Pour the champagne cream sauce over the oysters, covering them completely.
Step 4: Prepare the Topping
In a small bowl, combine the breadcrumbs, melted butter, chopped parsley, and lemon zest. Mix until the breadcrumbs are evenly coated. Sprinkle this mixture generously over the oysters and sauce, creating a uniform layer.
Step 5: Bake the Scalloped Oysters
Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the top is golden brown and the sauce is bubbling. For an extra-crisp topping, switch the oven to broil for the last 2–3 minutes, keeping a close eye to prevent burning.
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