Creamy Scallop Casserole Recipe

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

• 300G Picard Msc Scallops With Tomato & Rosemary
• 50G Pepper Black Ground BWFO
• 200G All Things Butter Unsalted Butter
• 200G Carr'S Crackers Selection
• 300ml British Creme Fraiche
• 200 Ml Isigny Sainte Mere Aop Creme Fraiche

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cut 500 g of scallops into bite-sized pieces and arrange a single layer at the bottom of a casserole dish.
3. 3. Sprinkle 1/2 tsp of black pepper evenly over the scallops and dot with 2 tbsp of unsalted butter.
4. 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. 5. In a bowl, mix 1 cup of light cream with 1 cup of creme fraiche until smooth. Pour this mixture evenly over the casserole.
6. 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. 7. Remove from the oven and let it rest for 5 minutes before serving.