recipe 
yields
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
Ingredients
steps
- Preheat oven to 375 degrees.
- For dressing, mix first 8 ingredients together and set aside until ready to use.
- To prepare scallops, cut them in half lengthwise. Steam for 3 minutes. Drain, but reserve steaming water.
- 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.
- 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.
Date Published: 03.16.15
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- from Chef Art Jennette of Checker BBQ & Seafood, Jacksonville, FL
