Scallops, Mushroom, Pea Pie With Colcannon Topping

READY IN: 1hr 45mins
Rita~
Recipe by Rita~

The Irish are known for their potatoes and cabbage recipes which can be bland. I add pepper flakes for a slick kick. Cooking the leeks and scallops in the milk help flavor the dish. Potatoes contain plentiful carbohydrates and some protein, calcium, and niacin. The potato topping is a mix of Colcannon and Champ or Poundies. Making this meal go father for your money.

Top Review by ellie_

This is a very labor intensive and uses lots of pans/bowls for a good but average dish. If I make this again, I will try to find some shortcuts to make it a little less labor intensive. Thanks for sharing!

Ingredients Nutrition

  • 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
  • 14 lb button mushroom, sliced
  • 1 cup frozen peas, defrosted and drained
  • salt and pepper
  • parsley, garnish

Directions

  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.
  19. Yield: Makes 6 servings.

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