Oyster shells of good shape have to be selected and kept for the purpose. One large or two small oysters in each may be scalloped this way. Dredge fine bread crumbs in the shell, put in the oyster, cover with crumbs and bake set in a baking pan on the top shelf. When lightly browned moisten the tops with melted fresh butter and seasoned oyster liquor. Serve the moment they are done, or the hot shells will make the oysters cook too much.

There is another way of scalloping them in sauce as directed for clams.