Iriash Scallop Pie Recipe

Name: Iriash Scallop Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 lbs. scallops; 1-1/2 cups half & half; 4 Tbs. butter; 1/2 lb. mushrooms, sliced; 2 shallots, minced; 1-1/2 heaping Tbs. flour; 1/4 cup sweet sherry or cognac; 8 oz. frozen peas & carrots, thawed; 3 cups mashed potatoes; 1 Tbs. fresh parsley, chopped; 1/4 tsp. sweet paprika; Salt & pepper, to taste

Servings: persons

1-1/2 lbs. scallops
1-1/2 cups half & half
4 Tbs. butter
1/2 lb. mushrooms, sliced
2 shallots, minced
1-1/2 heaping Tbs. flour
1/4 cup sweet sherry or cognac
8 oz. frozen peas & carrots, thawed
3 cups mashed potatoes
1 Tbs. fresh parsley, chopped
1/4 tsp. sweet paprika
Salt & pepper, to taste

1
1. Preheat oven to 350 degrees.
2
Saute mushrooms and shallots in 1-1/2 Tbs. butter, over medium heat, until just golden.
3
2. If using sea scallops, remove the tough muscle and cut each scallop in half.
4
3. Place scallops in saucepan with half & half and salt and pepper bring to a boil, then lower heat to simmer for 5 minutes.
5
4. Drain scallops, reserving half & half.
6
5. Grease inside of an ovenproof casserole dish with 1/2 Tbs. butter.
7
Place scallops in casserole and cover with sauteed mushrooms and shallots. Sprinkle peas and carrots on top.
8
6. Melt 1-1/2 Tbs. butter in saucepan. Add flour and mix well.
9
Gradually stir in warm reserved half & half until all lumps have disappeared.
10
7. Add sherry or cognac then pour liquid over scallops in casserole.
11
8. Spread top with mashed potatoes to seal casserole dish.
12
Dot with remaining 1/2 Tbs. butter and sprinkle with paprika.
13
9. Bake in oven until potatoes are slightly browned, (20-30 minutes).
14
10. Garnish with parsley and serve.

992

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-1/2 lbs. scallops, 1-1/2 cups half & half, 4 Tbs. butter, 1/2 lb. mushrooms, sliced, and more.

Yes, Iriash Scallop Pie falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Iriash Scallop Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions