Prep 20 mins
Cook 1 hr
A wonderful comforting Irish dish. This is good for those of you that are fasting not eating red meat during lent. Try it with shrimp in place of scallops.I made this again using bay scallops because that's all the store had and I enjoy the sea scallops so much more.
- 8 large sea scallops (1 1/2 cups)
- 3⁄4 lb of your favorite white fish fillet (Cod or sea bass my favorite)
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon white pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 1⁄2 lb mushroom, sliced
- 1⁄4 cup sweet white wine or 1⁄4 cup sherry wine
- 1 1⁄2-2 1⁄2 lbs fresh mashed potatoes, about 5-8 large potatoes
- Clean the scallops and cut in half, leave fish whole then simmer in the milk for 15 minutes.
- Strain, reduce the liquid cooking for 5 more minutes.
- Heat 2 tablespoon of the butter and stir in the flour, cook for about a minute, stirring, then add the milk gradually, stirring all the time to avoid lumps.
- Season with salt and white pepper, add the sliced mushrooms and simmer for about 10 minutes longer; then add the sherry and finally the scallops and fish.
- When hot, transfer to an oiled 2 quart ovenproof dish and cover with mashed potatoes, making sure they cover the fish right to the edges.
- Dot with the remaining butter sprinkle with paprika and bake in a moderate oven, 350°F, for 20-30 minutes, or until the top is turning brown.
- 04/29/04- I made this again adding 2 sliced scallions and 1/4 cup green peas to the fish just before topping with potatoes.And used vermouth because I ran out of sherry.
- 3?18/11 I made it this yer topped with Recipe #367251.
- I also did add scallions and green peas.
My husband loved this Rita! Thanks for the great recipe. I used shrimp in place of scallops. All my fish was frozen and then thawed, so I had to watch the amount of liquid that came out of that. Thanks, this is on his favorite favorite list.
Very good dish; seafood comfort food. I used nonfat milk with a little Smart Balance butter to enble it to simmer while poaching the seafood. Also used madeira wine because I had it on hand and nothing else for the wine.
This was tasty--though I substituted 1/2 minced onion and 1 cup of peas for the mushrooms. Also, next time I might make this as scallop and crab--and will probably pay more attention to my simmer to make sure I reduce the milk enough! (I had a bit of spillage and the potatoes sunk before I could smooth them to the edges!) Thank you for a very nice dinner!