Scallops, Mushroom, Pea Pie With Colcannon Topping Recipe

Name: Scallops, Mushroom, Pea Pie With Colcannon Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Colcannon; 6 ounces green cabbage, shredded; 2 tablespoons butter; 3 lbs potatoes, peeled and quartered; 1 leek, white part about 1 1/2 ounces rinsed well and sliced; 1 cup milk; 1 pinch ground nutmeg; salt & freshly ground black pepper; 2 tablespoons butter (melted to top the pie); Scallop and Mushrooms; 1 lb sea scallops, quartered (10 scallops); 1 bay leaf; 1 cup milk; 1 leek, white part about 3 ounces rinsed well 1 cup sliced; 2 tablespoons butter; 2 tablespoons flour; 1 garlic clove, minced; 1 pinch chili pepper flakes; 2 tablespoons Irish whiskey; 1/4 lb button mushroom, sliced; 1 cup frozen peas, defrosted and drained; salt and pepper; parsley, garnish

Servings: persons

Colcannon
6 ounces green cabbage, shredded
2 tablespoons butter
3 lbs potatoes, peeled and quartered
1 leek, white part about 1 1/2 ounces rinsed well and sliced
1 cup milk
1 pinch ground nutmeg
salt & freshly ground black pepper
2 tablespoons butter (melted to top the pie)
Scallop and Mushrooms
1 lb sea scallops, quartered (10 scallops)
1 bay leaf
1 cup milk
1 leek, white part about 3 ounces rinsed well 1 cup sliced
2 tablespoons butter
2 tablespoons flour
1 garlic clove, minced
1 pinch chili pepper flakes
2 tablespoons Irish whiskey
1/4 lb button mushroom, sliced
1 cup frozen peas, defrosted and drained
salt and pepper
parsley, garnish

1
Calcannon:
2
In a medium pot bring the potatoes and water to cover to a boil and simmer until tender.
3
Meanwhile in a small pot simmer the cabbage, covered, with water 10-15 minutes. Drain, add butter to melt and set aside and keep warm.
4
Meanwhile in a small pot simmer the leeks, covered, in the milk for 10 minutes. Set aside and keep warm keep warm.
5
Drain the potatoes and mash them, using a potato ricer or masher, into.
6
a large bowl. Add the leeks with their milk, and the cooked cabbage.
7
Stir with a wooden spoon until fluffy. Season with nutmeg, salt, and pepper.
8
Scallops and Mushrooms:
9
Simmer the scallops, bay leaf, leeks and salt and pepper to taste in milk for.
10
5 minutes.
11
Strain the milk, discard bay leaf and reserve leeks.
12
Melt the butter add flour, stir well. Gradually add heated cream, garlic, pepper flakes and whiskey. Cook for 5 minutes.
13
Add mushrooms, peas, scallop, and leeks.
14
Butter a deep pie pan or a casserole pan.
15
Pour the scallop mixture in pan.
16
Mound potatoes on the fish and top with melted butter.
17
Place a a sheet pan and bake to warm and brown top lightly. About 20-30 minutes.
18
Garnish with parsley.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 23 ingredients. The key ingredients include: Colcannon, 6 ounces green cabbage, shredded, 2 tablespoons butter, 3 lbs potatoes, peeled and quartered, and more.

Yes, Scallops, Mushroom, Pea Pie With Colcannon Topping 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.

Scallops, Mushroom, Pea Pie With Colcannon Topping

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