Virginia Scalloped Oysters Recipe

From our Waypoint kitchen to yours! Please enjoy this Virginia Scalloped Oyster recipe this season in your home…or when you come in to dine at the restaurant!

Prep Time: 1 hour


¼ lb                             Butter

2 cup                          Vidalia Onion, small dice

1 cup                          Celery, small dice

1 ½ tsp                      Garlic, minced

2 fl oz                         White Wine

1 each                       Lemon, zest and juice

1Tbsp                        Worcestershire Sauce

1Tbsp                        Tabasco Sauce

1 Tbsp                       Fresh Herbs, chopped fine (chives, parsley, thyme, tarragon)

¼ tsp                          Black Pepper, ground

¼ tsp                          Kosher Salt

1 quart                      Shucked Virginia Oysters, strained and reserve liquor

½ cup                         Heavy Cream


1 c             Panko Breadcrumbs

1 c             Ritz Crackers

1 c             Parmesan, shredded

¼ lb           Butter, melted


  1. Preheat oven to 375 F.
  2. In a saucepan melt butter in pan and sweat onions, celery, and garlic until onions are translucent.
  3. Deglaze with white wine and add heavy cream with residual oyster liquor.
  4. Reduce by 25% and season with lemon zest and juice, Worcestershire, Tabasco, herbs, salt, and pepper.
  5. Brush Baking Dish with butter and place oysters in bottom of dish. Spoon onion mixture over oysters.
  6. 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.
  7. Bake at 375 F for 30-45 minutes until golden brown and thoroughly hot in center.

Yield:  6 Servings

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