Creamy Scallop Casserole Recipe

Name: Creamy Scallop Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 75 min
Cuisine: American
Ingredients: 100 g Milky Mist Cooking Unsalted Butter; 250 ml Coco Mama Coconut Milk; 453 g Ragu Classic Alfredo Cheese Sauce; 1 pack (100 g) Tata Sampann Pure Black Pepper Powder; 2 x 295 g Britannia Nutrichoice Sugar Free Healthy & Digestive Crackers Cracker - Pack Of 2

American cuisine · 600 calories

About this recipe

A comforting and creamy baked scallop dish, perfect for a pescatarian dinner. Layers of tender scallops, seasoned crackers, and a rich mushroom cream sauce make this a satisfying meal.

Ingredients

100 g Milky Mist Cooking Unsalted Butter
250 ml Coco Mama Coconut Milk
453 g Ragu Classic Alfredo Cheese Sauce
1 pack (100 g) Tata Sampann Pure Black Pepper Powder
2 x 295 g Britannia Nutrichoice Sugar Free Healthy & Digestive Crackers Cracker - Pack Of 2

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cut 500 g of scallops into bite-sized pieces and arrange a single layer at the bottom of a casserole dish.
3. Sprinkle 1/2 tsp of black pepper evenly over the scallops and dot with 2 tbsp of unsalted butter.
4. Crush 1 cup of crackers by hand and sprinkle a layer over the scallops. Repeat the layering process, ending with a layer of crackers on top.
5. In a bowl, mix 1 cup of coconut milk with 1 can (10.5 oz) of alfredo sauce until smooth. Pour this mixture evenly over the casserole.
6. Bake the casserole in the preheated oven for 45 to 60 minutes, or until the top is golden brown and the scallops are cooked through.
7. Remove from the oven and let it rest for 5 minutes before serving.