Stir together rice wine and grated fresh ginger.
Place scallops in a shallow dish or heavy-duty zip-top plastic bag. Add wine mixture; cover or seal, and chill 30 minutes, turning once.
Soak 6 (12-inch) wooden skewers in warm water 30 minutes. Drain.
Bring 1/4 cup brown sugar, ketchup, chicken broth, rice vinegar, soy sauce, cornstarch, sesame oil, minced garlic, and, if desired, red pepper to a boil in a saucepan over medium heat, stirring constantly. Boil 1 minute; remove from heat, and set aside.
Remove scallops from marinade, discarding marinade. Thread scallops 1/2 inch apart onto skewers.
Grill, covered with grill lid, over medium heat (300° to 350°) 2 to 3 minutes on each side.
Brush scallops with brown sugar sauce, and serve immediately with remaining sauce. Serve scallops over hot cooked rice with chopped fresh parsley. Garnish, if desired.
Fried Buffalo Oysters
How to Make It
Combine oysters and buttermilk in a large shallow dish or zip-top plastic freezer bag. Cover or seal and chill at least 2 hours. Drain oysters well.
Combine flour and the next 8 ingredients. Dredge oysters in flour mixture, shaking off excess.
Pour oil to a depth of 1 inch in a Dutch oven; heat to 370°.
Fry oysters, in batches, 3 minutes or until golden. Drain on paper towels.
Stir together melted butter, hot sauce, and lemon juice. Pour butter mixture evenly over hot fried oysters. Serve oysters with Ranch dressing and celery sticks on the side.
- 2 cups butter, softened
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup finely chopped parsley
- 2 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon hot sauce
- 2 dozen large fresh oysters on the half shell
How to Make It
Preheat grill to 450°. Pulse first 8 ingredients in a food processor until well combined.
Arrange oysters in a single layer on grill. Spoon 2 tsp. butter mixture into each oyster; grill, uncovered, 7 minutes or until edges curl.
Broiled Oysters: Preheat broiler with oven rack 3 inches from heat. Prepare recipe as directed, placing oysters in a single layer in a jelly-roll pan. Broil 4 minutes or until edges curl and butter drips over the shell.
- 2 slices bacon
- 24 unopened, fresh, live medium oysters
- 1 1/2 cups cooked spinach
- 1/3 cup bread crumbs
- 1/4 cup chopped green onions
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1 dash hot pepper sauce
- 3 tablespoons extra virgin olive oil
- 1 teaspoon anise flavored liqueur
- 4 cups kosher salt
- Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.
- Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.
- Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven’s setting to broil and broil until browned on top. Serve hot.
Printed From Allrecipes.com 2/13/2017
by Buddy Sizemore
- Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
- Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.
From Ms. Depart. of Marine resources
1 lb. Smoked Oysters
1/4 lb. Lasagna noodles
1 tablespoon oil
2 tablespoons margarine
1/4 cup onion, finely chopped
1/4 cup celery, finely chopped
1 cup garlic, finely chopped
6 oz tomato paste
2 1/2 cups stewed tomatoes
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/2 teaspoon basil
1/4 teaspoon oregano
1/2 lb. cottage cheese
1/2 lb. Mozzarella cheese, grated
Cook noodles in 4 quarts of boiling, salted water approximately 15
minutes. Add oil to water so lasagna does not stick together. Drain and
cool slightly. While noodles are cooking, melt margarine in a large skillet.
Add onions, celery and garlic. Sauté for 5 minutes. Stir in tomato paste,
tomatoes, salt, chili powder, pepper, basil and oregano. Cover and simmer
30 minutes. Remove from stove and stir in smoked oysters. Grease an
8-inch square baking dish. Arrange ingredients in layers in baking dish –
oyster sauce, noodles, cottage cheese and mozzarella cheese. Use 1/3 of
each per layer and sprinkle remaining mozzarella cheese on top.
Bake at 350 degrees for 35-40 minutes
1/2 c. butter
2 med. onions
1/2 c. celery
1/2 c. bell peppers, chopped
4 tsp. parsley
1/2 c green onions, chopped
salt and pepper, to taste
cayenne pepper, to taste
3 doz. oysters, chopped (save the oyster liquid)
2-3 boxes of jeffy, follow directions on box and set aside
Melt butter in heavy saucepan. Saute all ingredients, except oysters and cornbread, with seasonings until onions are transparent. Add chopped oysters and simmer approximately 15 min. In large baking dish break up cornbread and add mixture, use the oyster liquid taste add seasoning if needed. Bake for about 45 min at 350*.
Mississippi Gulf Oysters Bienville
2 doz. Mississippi Gulf Oysters on the half shell, drained
1/2 lb. boiled Mississippi Gulf Shrimp, finely diced
2/3 c. finely chopped fresh mushrooms
1 tsp. ground white pepper
4 tbsp. butter
1/2 c. white wine
1 1/2 tsp. finely minced garlic
1/2 tsp. cayenne pepper
1 tbsp. finely chopped green onions (white part included)
1 tsp. salt
1/2 c. heavy cream
6 tbsp. grated Romano cheese
1 tbsp. flour
4 tbsp. dry bread crumbs
1/4 c. finely minced parsley
1 tbsp. olive oil
4 pans rock salt
In a large, heavy saucepan, sauté the mushrooms in olive oil. Remove from pan and set aside. In the same pan, melt the butter and saute the garlic and onions, stirring frequently until soft. Add the shrimp, then sprinkle in the flour. Stir all together, add the reserved mushrooms. De-glaze pan with the wine while stirring constantly. Stir in the heavy cream, cook until smooth before adding Romano cheese, dry bread crumbs and parsley, salt, pepper and cayenne pepper. A small amount of milk may be added if the mixture is too thick. Remove from heat, allow to cool, then refrigerate for about 1 1/2 hours. Half an hour before you plan to bake the oysters, place the pans of rock salt in a preheated 500 degree oven. Wash oyster shells well, pat dry. Put oysters on shells, place six in each pan of rock salt. Spoon one heaping tablespoon of sauce over each oyster. Bake for 15 to 18 minutes until well browned.
Grandma Jackson’s Oyster Dressing
1 qt. fresh Mississippi Gulf Oysters, drained and chopped
1 loaf French Bread, broken up
1 pan plain cornbread, crumbled
8 oz. pack of seasoned dry stuffing
8 oz. pack of cubed dry stuffing
8 oz. pack of dry cornbread stuffing
1 bunch green onions, diced
1 bunch fresh parsley, chopped
5 stalks celery, chopped
2 large yellow onions, chopped
1 green bell pepper, chopped
5 cloves of garlic, chopped
1 lb. ham, chopped
1 lb. smoked sausage, chopped
1/2 lb. hamburger, raw and crumbled
2 eggs, raw
4 cans chicken broth
Turkey giblets (boiled and chopped, save broth)
Salt and pepper/season to taste
In a large mixing bowl (I use the top of a large roasting pan) mix all the above ingredients well. Use broth from turkey giblets if more moisture is needed. Line the inside of the roasting pan with heavy duty foil, enough to cover dressing and turkey or other bird. Add the majority of the dressing to the pan and loosely stuff the cavity of the turkey or other bird to be used. Bake dressing with turkey according to directions for turkey. Uncover and bake for 30 minutes to allow turkey/bird and dressing to brown. Great for a large family gathering.
Mississippi Gulf Oyster Chowder
1 pint Mississippi Gulf Oysters
10 strips bacon, fried and crumbled
1 onion, sliced thin and fried with bacon
Put in pot and cook until done:
3 tbsp. bacon fat
3 c. water
2 potatoes (1/4 inch cubes)
Add: 1 pint Gulf Oysters with juice and cook 5 minutes
Mix: 2 tsp. salt, 1/4 tsp. pepper, 3 tbsp. flour and blend in part 1 c.
milk; add to mixture and stir; add rest of milk and crumbled bacon.
Simmer. Crush crackers and add to thicken the way you like it.
Mississippi Gulf Oyster Fritters
2 c. fresh Mississippi Gulf Oysters, drained and chopped
1 c. flour
1/2 tsp. pepper
1/2 tsp. parsley, chopped
1/2 tsp. baking powder
1 onion, minced
2 eggs, beaten
Oil for frying
In a medium mixing bowl mix flour, pepper, chopped parsley and baking powder. Add chopped oysters, onion and mix well. Next, add eggs and continue to mix well. Drop by the teaspoonful into hot oil and fry until golden brown. Note: If mixture appears to be too thin, add additional flour as needed.