Scolloped Oysters is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of oysters cooked in white sauce thickened with egg yolks that is used to fill scallop shells, coated with breadcrumbs and grilled before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Scolloped Oysters.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Scolloped Oysters that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 283.—SCOLLOPED OYSTERS.
Scale and beard—that is, remove the beards from some dozens of oysters ; strain the liquor into a stewpan, add thereto two ounces of butter, mixed or kneaded with two ounces of flour, a little cream, anchovy, nutmeg, and cayenne ; stir the sauce over the fire to boil and reduce for ten minutes ; then add a couple of yolks of eggs and a little lemon-juice, and some chopped parsley ; add the oysters cut each into halves, stir altogether over the fire for a few minutes, and fill some scollop-shells with this preparation ; cover them over with a thick coating of fried breadcrumbs ; place them on a baking-sheet in the oven for five minutes, and serve them quite hot. Note. —If you have no scollop-shells, the deep shell of the oyster, well scoured, will serve the purpose.
Modern Redaction
Ingredients:
12 oysters
60g butter mixed to a paste with 60g plain flour
60ml cream
2 tsp anchovy essence
freshly-grated nutmeg, to taste
cayenne pepper, to taste
2 egg yolks
2 tbsp lemon juice
2 tbsp parsley, finely chopped
breadcrumbs
Method:
Scrub the oysters clean then de-beard them before shucking. Strain the liquor into a pan and work in the butter and flour mix. Now add the cream, anchovy essence, nutmeg and cayenne pepper.
Stir over the fire until just boiling then take off the heat and whisk in the egg yolks, parsley and lemon juice. Halve the oyster meat and add to the pan then cook gently for 5 minutes. Use this mixture to fill the scallop shells (add half a piece of scallop to each) then scatter breadcrumbs over the top then arrange on a baking tray.
Place under a hot grill and cook for about 5 minutes, or until the tops are golden brown. Serve hot.
