Bivalve Flavored Baked Potatoes Recipe

• 1 pt. shucked oysters
• 1/2 pound scallops
• 1 sm. green pepper, minced fine
• 3-4 celery fronds, minced fine
• 1 lg. Italian onion, minced fine
• Lots of finely minced parsley
• Grnd black pepper
• Grnd thyme
• 1/2 pound thick sliced Polish ham, diced
• 1 quart. light cream
• 3 teaspoon flour
• A lot of red-skinned potatoes, washed well and thinly sliced
• High quality bread crumbs

1. Laminate the solid ingredients into a shallow of deep baking dish in the following order: onions, pepper, celery, oysters (including shell liquor if present in the container), ham, scallops, potatoes; disperse the parsley, thyme and black pepper throughout during the lamination process.
2. Cover the dish tightly with plastic film and place in microwave at medium power for a period sufficient to cook the celery.
3. Mix the flour in a few Tbsp.
4. cool water by shaking it violently in a tightly closed jar.
5. Pour the flour suspension all over the cooked ingredients in the dish; light stirring might be in order.
6. Now add in the cream till the liquid level is slightly below the surface of the mix.
7. Sprinkle the top with a generous layer of bread crumbs.
8. Place uncovered in a heated oven and bake till the juice bubbles up around the edges and the surface is nicely browned.

oysters, scallops, green pepper, celery, italian onion, parsley, black pepper, thyme, ham, light cream, flour, potatoes, bread crumbs

Taken from cookeatshare.com/recipes/bivalve-flavored-baked-potatoes-33630 (may not work)