Halal Scallops Tetrazzini Recipe

About this recipe

A creamy and flavorful baked pasta dish featuring tender scallops, fresh vegetables, and a rich sauce, perfect for a satisfying halal dinner.

Ingredients

• 25 g Parsley
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 100 g Celery Stalk
• 250 g Organically Grown Green Capsicum
• 125 g Cremini Mushroom
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 35 g On1Y Grinder Italian Seasoning Flakes
• 200 g Shrimpop Tandoori Torpedo Shrimp
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 Kg Red Lotus Special Flour
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Heat 2 tsp of canola oil in a 3-quart nonstick saucepan over medium heat. Add 1 finely chopped onion, 1 minced clove of garlic, and 1/4 tsp of black pepper. Sauté for 3 minutes until fragrant.
3. 3. Stir in 1/3 cup of flour and 1 tsp of italian seasoning, mixing well to combine.
4. 4. Gradually add 2 tsp of soy sauce and stir continuously to avoid lumps.
5. 5. Add 2 stalks of chopped celery, 1 diced green pepper, and 1 1/2 cups of sliced mushroom caps. Cook over medium heat, stirring, until the sauce thickens and coats the back of a spoon.
6. 6. Remove the bay leaf and stir in 2 tbsp of grated Parmesan cheese until melted.
7. 7. Combine half of the sauce with 8 oz of chopped cremini mushrooms and spread it evenly in the bottom of a 3-quart shallow casserole dish.
8. 8. Add 3/4 lb of cleaned shrimp to the remaining sauce and pour this mixture over the pasta in the casserole dish.
9. 9. Sprinkle the top with an additional 2 tbsp of grated Parmesan cheese.
10. 10. Bake in the preheated oven for 25 to 30 minutes, or until the top is golden and bubbly.
11. 11. Garnish with 3 tbsp of chopped fresh parsley before serving.