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

• 1 Bunch Fresh Dill (Bunch)
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 50G Pepper Black Ground BWFO
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 1 stick Organic Celery Stick
• 1kg 1kg Green Pepper
• - Cooks & Co Sliced Mushrooms
• - Parmesan Shavings
• - Knorr Stock Cubes Vegetable
• 225G The Tofoo Co. Original Seitan
• 1 L Crisp N Dry Oil
• 118G Poon'S Wo Sauce, 118G

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Heat 2 tsp of milk 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 crumbled vegetable stock cube, mixing well to combine.
4. 4. Gradually add 4 cups of milk and 2 tsp of Poon's Wo Sauce. Stir continuously to combine.
5. 5. Add 1 chopped celery stick, 1 diced green pepper, and 1 1/2 cups of sliced mushrooms. Cook over medium heat, stirring, until the mixture thickens slightly and coats the back of a spoon.
6. 6. Stir in 2 tbsp of grated Parmesan cheese until melted.
7. 7. Spread half of the sauce evenly in the bottom of a 3-quart shallow casserole dish.
8. 8. Add 3/4 lb of seitan to the remaining sauce and pour this mixture over the base layer 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 dill before serving.