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Pacific Sea Scallop Casserole

Golden Circle Pacific Sea Scallop Casserole Recipe
Golden Circle Pacific Sea Scallop Casserole Recipe

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple
  • 3 cups freshly cooked rice
  • salt and pepper
  • 450g sea scallops
  • 1 beaten egg
  • 1 cup fine dry breadcrumbs
  • 2 tablespoons butter
  • 2 tablespoons plain flour
  • 2 teaspoons curry powder
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • 1 onion
  • 1 small apple
  • 2 cups hot milk
Measurements guide

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple
  • 3 cups freshly cooked rice
  • salt and pepper
  • 450g sea scallops
  • 1 beaten egg
  • 1 cup fine dry breadcrumbs
  • 2 tablespoons butter
  • 2 tablespoons plain flour
  • 2 teaspoons curry powder
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • 1 onion
  • 1 small apple
  • 2 cups hot milk
Measurements guide

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple
  • 3 cups freshly cooked rice
  • salt and pepper
  • 450g sea scallops
  • 1 beaten egg
  • 1 cup fine dry breadcrumbs
  • 2 tablespoons butter
  • 2 tablespoons plain flour
  • 2 teaspoons curry powder
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • 1 onion
  • 1 small apple
  • 2 cups hot milk
Measurements guide

Method

Drain pineapple and add it to hot rice. Season mixture and use it to line casserole.

 

Reserve some scallops, chop remainder into quarters. Melt butter in saucepan and lightly fry chopped apple and onion. Remove from stove and stir in flour, curry powder, sugar and salt. Gradually stir in hot milk. Return to stove and cook, stirring until smooth sauce has formed. Add chopped scallops and simmer for 3 minutes.

 

Fill centre of casserole with curried sea scallops. Top with reserved scallops that have been dipped in egg and breadcrumbs and lightly fried.

 

Re-heat in slow oven, garnish with parsley and serve.

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