SCOLLOPED OYSTERS

1 quart of oysters or 16-24 medium oysters, sucked, 3/4 cup oyster liquid, 1 3/4 cup butter, 2 tablespoons self-rising flour, 1/2 teaspoon cayenne, 1/2 1 teaspoon seafood seasoning, 1/2 teaspoon black pepper, 2 garlic cloves, minced, 3 tablespoons yellow onions, minced, 2 tablespoons fresh flat-leaf parsley, chopped, 1 tablespoon red bell pepper, chopped, 1 1/2 tablespoons celery, chopped, 1 1/2 fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 1/2 cup panko bread crumbs

Preheat oven to 400 degrees. Get out a skillet, add 2 tablespoons of butter, when the butter melts add the onions, garlic, bell pepper, and celery, cook until the onions are translucent, remove from the heat and set aside. Get out a heavy pot, add the oysters and the liquid, warm, add the butter, add the flour and stir until everything is well blended.  Add the onion mixture, parsley, lemon juice, and Worcestershire sauce to the pot, mix well, remove from the heat, set aside.  Grease a shallow baking dish, add the oyster mixture to the baking dish, evenly spread the bread crumbs on top.  Bake for about 20 minutes or until the bread crumbs are a golden brown.