Makes 5 servings

2 cups Chicken Bone Broth
1 cup of Coconut Milk
1.5 lbs Bay Scallops
1 lb Cooked frozen shrimp
1/4 cup diced vidalia onion
2 Tbl fresh parsley
4 Tbl Kerrygold butter
1 tsp Salt
3/4 tsp lemon pepper
1 tsp fresh lemon juice
1/2 cup peas
1/4 cup arrowroot

Add 2 Tbl butter to pan, sauté onion

Pour broth in pan bring to a boil.

Add scallops cook approximate 3-4 min. Add thawed shrimp and cook another 2 minutes.

Drain seafood, reserving stock and settings to the side.

Add additional 2 Tbl butter to pan and slowly add arrowroot stirring vigorously

Add coconut milk and continue to stir avoiding lumps.

Cook until thickened continue stirring.

Add lemon pepper, lemon, salt, and parsley, peas and the reserved broth,
adding seafood slowly.

Once mixture is desired consistency scoop out with slotted spoon, even amounts of seafood into each casserole dish (2 large scoops).

Pour enough broth mixture just to cover seafood.

Crumb Topping
1 cup Almond Meal
4 Tbl Coconut Flour
1/4 cup canned salmon
1/4 grated Kerrygold sharp cheddar
4 Tbl melted butter

Mix all together until crumbly then add on top of each casserole dish.

Place all casserole dishes on cookie sheet place under broiler on low for 2-3 min only. Crumb will become browned.