Oysters Dauphine Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ask the fish monger for large oysters from Long Island, N.Y. ,the Chesapeake, or Seattle, Washington because they tend to be larger
& saltier.
You will probably have to shuck them, using an oyster knife with a cuff.
Use a bowl to catch the liquid broth as you shuck. Reserve this to use
after straining to add to basting sauce.
Rinse the oyster to remove any sand or sediment, using your fingers
to check...it could have a pearl hiding in there!
Keep them cold until ready to broil.
one large oyster per person (if smaller..use two)
4 to 6 deep-sea fresh scallops,
six bacon strips.
Basting sauce ingredients: butter, Worcestershire sauce, ketchup
lemon and oyster broth
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Directions: |
Directions:These are very rich, one is enough per person:
Using a shallow baking pan, put 1/4 tsp. butter, the same amount
of olive oil for the oyster's bed, and a little of the preserved broth.
Select the deep half shell to lay the oyster on, cut a scallop crosswise, about in thirds, to form a medallion the size of a half dollar, brush the oyster with the sauce, add the scallop, more sauce, then cut the bacon in three pieces and lay one piece on top. Place the assembled pan under the broiler, watching carefully to let the bacon cook, remove from oven, baste again on top of bacon, and return to finish broiling, about 3 or 4 minutes. The oyster should have begun to curl around the edges.Serve immediately while hot. |
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Personal
Notes: |
Personal
Notes: Oysters have unique flavors, distinctive from different areas throughout the world. In New Orleans they are milky and soft and best when served at a raw bar, or fried and served on a baquette, called a "Po Boy". Several recipes I have enjoyed are included...most are appetizers,but the scalloped oysters are commonly used in stuffings, or as a side dish.
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