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Scalloped Oysters

Scalloped oysters are baked with a creamy sauce, oyster liquor, and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Scalloped Oysters

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the oysters

  1. Scald the oysters in their own liquor, then remove the gills and strain the liquor to remove grit.

Make the sauce

  1. In a saucepan, melt 1 ounce of butter, then add enough flour to absorb the butter.

  2. Stir in the white stock, cream, and strained oyster liquor, and bring to a boil.

  3. Add the oysters and season with pepper and salt; heat through without boiling.

Bake and serve

  1. Butter scallop shells and place the oysters inside, adding as much liquid as they can hold.

  2. Top with bread crumbs and drizzle with oiled butter.

  3. Brown in the oven at 400°F (200°C) or before the fire, then serve immediately while hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oysters (in the method)
Provide the main flavour and tender, briny body of the dish.
Flour
Thickens the butter and stock into a smooth, cohesive sauce.
Butter
Adds richness and carries flavour, and browns the crumb topping.
Cream
Adds richness and body, softening the sauce.
Bread crumbs
Form a crisp, golden topping when browned.

The step that matters

Heat the oysters without boiling. Once the oysters are added, boiling toughens their proteins and makes them rubbery, so the sauce should only be heated through gently.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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