Champagne Scalloped Oysters – Absolute Elegance: Grated Oysters with Champagne and Light Cream

Prepare the Oysters: Begin by carefully opening the oysters and removing the flesh, reserving the shells. Place the oysters in a bowl, making sure to keep them intact and as whole as possible. Set aside.

Prepare the Sauce: In a saucepan, melt the butter over medium heat. Once melted, add the Champagne and bring it to a gentle simmer. Let the mixture reduce by about half, which will concentrate the flavors of the Champagne.

Add the Cream: Lower the heat and stir in the fresh cream, continuing to cook for an additional 3-4 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.

Assemble the Oysters: Preheat your oven to 375°F (190°C). Place the oyster shells on a baking dish and fill each shell with one oyster. Spoon the Champagne and cream sauce generously over each oyster.

Grate Parmesan (Optional): For an added layer of flavor, sprinkle 4 tablespoons of grated Parmesan cheese on top of each oyster. The cheese will melt and create a golden, savory crust.

Bake the Oysters: Place the prepared oysters in the oven and bake for about 10-12 minutes, or until the sauce is bubbling and slightly golden.

Serving and Storage Tips

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