I still have all things oyster on my mind after our daughters September 9 oyster themed wedding took place in Pensacola and Pensacola Beach with Hurricane Irma bearing down on south Florida.

Portofino Island Resort accepted many evacuees, and we prayed for and donated to the victims that Saturday. We were were so thankful to be able to proceed with the wedding and reception, though the couples honeymoon was cancelled, something we felt so minor at the time.

It was just such a beautiful day and night that was captured perfectly by our photographer, Aislinn Kate, that I thought you might want to TAKE A PEEK. 

Changing gears, I met Chris Nelson many years back when judging numerous Alabama Seafood events post Hurricane Katrina when also named a Top 100 Gulf Seafood Blogger. And, having lived in Mobile for a period of time (where our daughter Caroline was born), I was very familiar with Nelson who is now Vice President of  Bon Secour Fisheries, and his family.

The Nelson brand of oysters have been around since 1896, with four generations of Nelsons running the business during that time. If anybody knows how to prepare Gulf oysters, it’s these folks.

Nelson’s grandmother, a native of upstate New York, married a Bon Secour man and moved down to the Gulf—but not without bringing along this recipe, which has now been passed down for multiple generations. So, if you’re wanting a seafood recipe that’s simple but rich, give this one a try. It is prefect for fall tailgating parties as well as your holiday table!

Just remember to take heed of Nelson’s mother’s advice when you’re doing the grocery shopping: some oyster recipes call for heavy breading, but this one is all about the oysters. Don’t go lightly on the main ingredient.

This recipe bakes at 450 degrees, so it would be wise to preheat your oven while you prepare the rest of the recipe.


  • 1 pt Bon Secour Oysters
  • 4 tbsp Oyster liquor
  • ½ cup Stale breadcrumbs
  • 1 cup Cracker crumbs
  • 2 tbsp Half and half
  • ½ cup Melted butter
  • To taste Salt and pepper

Scalloped Oysters Recipe Step 1

First, you’ll want to drain the oysters but set aside the liquor for later.In a separate dish, mix up the bread crumbs and the cracker crumbs and stir in the melted butter.Scalloped Oysters Recipe Step 2Now you’re ready to start layering. Take an 8” x 8” baking dish and lay out the first layer: 1/3 of the crumb mixture, ½ of the oysters, ½ of the oyster liquor, ½ of the half and half, and your desired amount of salt and pepper.Scalloped Oysters Recipe Step 3Then do it all over again in that order to create the second layer. For your third and final layer, simply sprinkle the rest of the crumb mixture across the top.(Note: If you want to make a larger portion of this recipe, feel free to double or triple the ingredients in a bigger baking dish. But make sure you stick to the same layering structure.)Scalloped Oysters Recipe Step 4Once you’ve layered out all the ingredients, bake the dish for 30 minutes or until the top layer is golden brown.

When the dish is done, it will be bubbling hot, so be sure to let it cool for a few minutes before you serve it. The buttery flavor to the breading and the salty taste of the oysters makes for the most scrumptious and savory seafood cobbler.

Scalloped Oysters Recipe Step 5

Credit, Chris Nelson & Alabama Seafood

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