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Eastern Shore
(Oyster) Scallop

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by Your Host Art Guyer

 

Eastern Shore (Oyster) Scallop

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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
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