Instructions: Butter a shallow 9- to 10-inch baking or pie dish. Heat oven to 450 degrees with rack in center. Reserving liquid, drain the oysters. Check oysters for shells, and discard. Melt 1 1/2 tablespoons butter over medium heat in a medium skillet, and cook scallions until soft, 3 minutes. Stir in Worcestershire sauce and Tabasco sauce. Transfer mixture to a medium bowl, and let cool. Stir in oysters.

In a medium bowl, combine cracker crumbs and parsley. Melt remaining 6 tablespoons butter, and stir into crumb mixture. In a small bowl, combine reserved oyster liquid with the half-and-half, approximately 2 parts oyster liquid to 1 part half-and-half.

Spread an even, thin layer of the crumb mixture in the bottom of the baking dish. Cover with half the oysters. Cover with half the crumb mixture, followed by half the oyster liquid. Repeat layers again, ending with crumb mixture. Dot oyster pie with remaining tablespoon of butter. Place dish on a baking pan, and bake until golden brown on top, 25 to 35 minutes. Serve hot.

This recipe yields 10 to 12 servings.

Comments: When you purchase the oysters, there are several things to look for: Be sure that theres no strong fish odor or iodine scent and that the shells are firmly shut, and remember that during the warmer months, oysters are more susceptible to toxins in the water. One rule of thumb is to buy and eat oysters only during the months with the letter r in their name.

NOTES : Salli LaGrone is a Tennessee resident and a longtime friend of Martha Stewart

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