The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Little Marsh Island Casserole


1 cup mayonnaise

2 cups buttermilk

1 tablespoon grated Parmesan cheese

½ teaspoon salt

1 teaspoon granulated onion

½ teaspoon dried garlic

1 teaspoon dried chives

1 tablespoon dark honey

1 pound of large ocean scallops

6 medium red potatoes, quartered

½ pound Kerrygold butter

1 tablespoon granulated garlic


½ cup grated Parmesan cheese, divided

½ cup grated provolone cheese, divided

½ cup shredded Cheddar cheese, divided

2 sweet red bell peppers, grilled and sliced

1 teaspoon dried chives


  1. Preheat oven to 375 degrees.
  2. For dressing, mix first 8 ingredients together and set aside until ready to use.
  3. To prepare scallops, cut them in half lengthwise. Steam for 3 minutes. Drain, but reserve steaming water.
  4. To prepare potatoes, boil potatoes until fork tender. Drain. Mix potatoes with butter, garlic, salt, and 1 cup reserved scallop cooking water. Mash or whip by hand until creamy.
  5. To assemble casserole, layer ½ the potatoes in bottom of a large casserole dish and top with ½ the ranch dressing followed by ½ the scallops. Sprinkle ½ of each of the cheeses. Repeat layers. Top casserole with peppers and sprinkle with chives. Bake for 25 minutes.
Print Recipe