Champagne Scalloped Oysters

**Champagne Scalloped Oysters: A Luxurious Seafood Dish for Special Occasions**

If you’re looking for a dish that’s both indulgent and sophisticated, **Champagne Scalloped Oysters** is the perfect choice. This luxurious seafood recipe elevates the classic scalloped oysters with the addition of champagne, creating a rich, flavorful dish that’s perfect for holidays, celebratory dinners, or impressing your guests at a dinner party.

The combination of tender oysters, creamy sauce, and bubbly champagne creates an unforgettable flavor experience that will have everyone asking for seconds. Whether you’re an oyster lover or new to seafood, this dish is sure to become a favorite.

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### **Ingredients You’ll Need**

To make Champagne Scalloped Oysters, you don’t need too many ingredients, but each one plays a vital role in creating the perfect balance of flavors. Here’s what you’ll need:

– **Fresh oysters**: Shucked oysters are the star of this dish. Make sure to use fresh, high-quality oysters for the best flavor.
– **Champagne**: Choose a dry champagne or sparkling wine for the sauce. The bubbles and acidity of the champagne add a subtle yet rich complexity to the dish.
– **Butter**: For a creamy and rich base, butter is essential. It creates a smooth, velvety texture in the sauce.
– **Heavy cream**: Adds a luxurious creaminess to the sauce, making it rich and indulgent.
– **Shallots**: Minced shallots provide a mild, sweet flavor that complements the oysters.
– **Garlic**: Adds a savory, aromatic element to the sauce.
– **Parmesan cheese**: Freshly grated Parmesan brings saltiness and umami to the dish, enhancing the overall flavor.
– **Breadcrumbs**: Toasted breadcrumbs create a golden, crispy topping that contrasts beautifully with the creamy oysters.
– **Fresh herbs**: Parsley or chives add a fresh, herbal note to balance the richness of the dish.
– **Salt and pepper**: To taste, for seasoning.

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### **How to Make Champagne Scalloped Oysters**

**Step 1: Prepare the Oysters**
If you’re using fresh oysters, start by shucking them. You can either keep them in their half shells or remove the oysters and place them in a baking dish. Make sure to reserve some of the oyster liquor (the liquid inside the shell), as it adds incredible flavor to the dish.

**Step 2: Sauté the Shallots and Garlic**
In a large skillet, melt a tablespoon of butter over medium heat. Add the minced shallots and garlic, and sauté them for about 2-3 minutes, until they are soft and fragrant.

**Step 3: Make the Champagne Sauce**
Once the shallots and garlic are sautéed, add the champagne to the pan. Allow the champagne to simmer for 3-4 minutes, letting it reduce slightly to concentrate the flavors. Next, pour in the heavy cream and bring the mixture to a simmer. Stir constantly until the sauce thickens, which should take about 5 minutes. Add salt and pepper to taste.

**Step 4: Assemble the Dish**
Arrange the shucked oysters in a baking dish. If you’re using the half shells, place them in a baking dish with a little bit of the oyster liquor. Pour the champagne cream sauce over the oysters, making sure each one is evenly covered.

**Step 5: Add the Topping**
Sprinkle freshly grated Parmesan cheese over the oysters, then top with a generous layer of toasted breadcrumbs. For extra flavor, you can also add a sprinkle of fresh herbs like parsley or chives.

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