Little Marsh Island Casserole

Little Marsh Casserole
Photo by Amy Pezzicara

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12 servings

  • 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
  • Salt, 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.
  • from Chef Art Jennette of Checker BBQ & Seafood, Jacksonville, FL

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