Scalloped Corn and Oysters

Elevate your next meal with this indulgent Scalloped Corn and Oysters recipe, a rich and flavorful blend of coastal and country comfort. Perfectly tender shucked oysters are layered with creamy corn, aromatic sautéed onions, and a touch of smoky paprika, then topped with buttery, golden breadcrumbs for a delightful crispy finish. This dish brings together fresh seafood notes and hearty textures, making it an elegant choice as a holiday side dish or a satisfying main course. With just 20 minutes of prep time and simple ingredients like heavy cream, garlic, and parsley, this recipe is easy to prepare yet sophisticated enough to impress. Bake until bubbly and golden, and serve warm for a truly unforgettable dining experience.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 18 pieces shucked oysters with their liquid
• 2 cups canned corn (drained, or fresh corn kernels)
• 1 cup heavy cream
• 4 tablespoons unsalted butter
• 1 cup breadcrumbs (preferably fresh)
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon smoked paprika
• 2 tablespoons fresh parsley (chopped, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.

Step 2

Drain the oysters, reserving the oyster liquid for later use. Pat the oysters dry with a paper towel and set aside.

Step 3

In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes. Remove from heat.

Step 4

In a mixing bowl, combine the drained corn, heavy cream, sautéed onion and garlic, salt, pepper, and smoked paprika. Mix well.

Step 5

Spread half of the corn mixture evenly on the bottom of the prepared baking dish. Arrange half of the oysters in a single layer over the corn mixture. Repeat with the remaining corn mixture and oysters, forming a second layer.

Step 6

Pour 1/2 cup of the reserved oyster liquid evenly over the top layer of oysters and corn. Discard any unused oyster liquid.

Step 7

Melt the remaining 2 tablespoons of butter and mix with the breadcrumbs in a small bowl. Sprinkle the buttered breadcrumbs evenly over the dish.

Step 8

Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the edges are bubbly.

Step 9

Remove the scalloped corn and oysters from the oven and let cool slightly for 5 minutes. Garnish with chopped fresh parsley before serving.

Step 10

Serve warm as a hearty side dish or a main course.

Nutrition Facts

Serving size	(2756.7g)

Amount per serving	% Daily Value*
Calories	3300.2

Total Fat 184.0g	0%
Saturated Fat 88.8g	0%
Polyunsaturated Fat g
Cholesterol 904mg	0%
Sodium 6815.0mg	0%
Total Carbohydrate 244.3g	0%
Dietary Fiber 16.8g	0%
Total Sugars 36.5g
Protein 158.6g	0%

Vitamin D 5760IU	0%
Calcium 1194.6mg	0%
Iron 128.4mg	0%
Potassium 4281.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.7%

Protein: 19.4%

Carbs: 29.9%