Eastern Shore (Oyster) Scallop A Chat Recipe by Your Host Art Guyer

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	* Exported from MasterCook * Eastern Shore [Oyster] Scallop (CP) Recipe By : Chile Pepper Magazine -- April 1999 Serving Size : 4 Preparation Time :0:00 Categories : Chile Pepper Magazine Seafood Oysters Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint oysters -- freshly shucked 1/4 cup oyster liquid 1/2 cup half and half (milk and 10-12% cream) 2 tablespoons butter 1 cup oyster crackers -- crushed 3 small hot red chiles -- seeded & diced fine 1/8 cup parsley -- chopped 1 tablespoon crab seasoning 1 teaspoon lemon juice -- fresh or bottled 2 teaspoons Worcestershire sauce 2 teaspoons hot pepper sauce Drain oysters, saving 1/4 cup oyster liquid. Combine oyster liquid and light cream. Set aside. Melt butter in medium sauce pan. Saute chiles until soft. Stir in crushed crackers, parsley and crab seasoning. Mix well. Remove when heated through. Spread half the cracker mix on bottom of 9" x 11" baking dish. Spoon the oysters on top. Pour lemon juice evenly over oysters. Cover with remaining crackers. Stir Worcestershire and hot pepper sauces into cream and oyster juice. Pour evenly between oysters, avoid soaking top crackers. Bake at 350F until firm, about 35 minutes. - - - - - - - - - - - - - - - - - - NOTES : Watermen everywhere have a tradition of crating meals from whatever's available. The basic recipe for Eastern Shore Scallop originates from a little Chesapeake Bay area once known as Devil's Dominion. The torrid twin twists of crab seasoning and hot pepper sauce give the dish and initial bite, but the true fire is in the red chiles. Heat Scale: Hot Formatted in MasterCook by Art Guyer Presented in a Special FareShare Chat

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