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🍾 Champagne Scalloped Oysters: A Luxurious and Decadent Seafood Delight

When you’re looking for a dish that exudes elegance, sophistication, and irresistible flavor, Champagne Scalloped Oysters are a standout choice. Combining the richness of oysters with the effervescence of champagne, this dish is a perfect way to elevate your next gathering, special occasion, or romantic dinner. Whether you’re a seafood aficionado or looking to try something new, this recipe is sure to impress.

Let’s dive into the world of delicate oysters baked in a creamy, champagne-infused sauce and topped with a golden, buttery breadcrumb crust.

🍾 What You’ll Need:

Ingredients:

• 12 fresh oysters, shucked and cleaned (save the shells for serving)
• 1/2 cup champagne (a dry, brut champagne works best for a balanced flavor)
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 small shallot, finely minced
• 2 cloves garlic, minced
• 1/4 teaspoon white pepper
• 1/4 teaspoon cayenne pepper (optional for a little heat)
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh breadcrumbs (preferably panko for extra crunch)
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1 tablespoon lemon juice (for a touch of brightness)
• Salt, to taste

Equipment:

• A baking dish or individual oyster shells
• A small saucepan
• A spoon or spatula
• A knife for garnishing
• An oven-safe dish or tray for baking

🥄 How to Make Champagne Scalloped Oysters:

1. Prepare the Oysters:

• If you haven’t already, shuck the oysters carefully. Make sure to save the oyster shells for serving or use individual gratin dishes for a similar effect.
• Place the cleaned oysters on a baking tray lined with parchment paper or on a bed of salt to keep them stable during baking.

2. Make the Champagne Cream Sauce:

• In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the minced shallot and garlic, sautéing them for 2-3 minutes until fragrant and softened.
• Pour in the champagne, stirring occasionally to deglaze the pan. Allow it to simmer for 4-5 minutes, letting the champagne reduce slightly.
• Add the heavy cream, white pepper, cayenne pepper (if using), and a pinch of salt. Continue simmering for another 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
• Remove from heat and stir in the Parmesan cheese until it’s melted and fully incorporated.

3. Assemble the Oysters:

• Spoon a little of the champagne cream sauce into each oyster shell (or individual dishes), just enough to coat the bottom.
• Carefully place one oyster in each shell on top of the sauce.
• Spoon a little more of the champagne sauce over the oysters, ensuring they’re well covered but not completely submerged.
• Top each oyster with a generous sprinkle of fresh breadcrumbs (panko breadcrumbs will give a beautiful, crunchy topping) and a light dusting of Parmesan cheese.

4. Bake the Oysters:

• Preheat your oven to 375°F (190°C).
• Place the oysters in the oven and bake for about 12-15 minutes, or until the breadcrumbs are golden brown and the sauce is bubbling.
• Keep an eye on them to avoid overcooking, as oysters can become rubbery if left in the oven too long.
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5. Garnish and Serve:

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