10 Reviews

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.

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yogiclarebear November 12, 2010

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.

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Debbie R. July 19, 2010

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!

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Dwynnie August 25, 2009

A favorite - I even served this for my in-laws the first time I made them dinner. That is how good it is. I put some peas in at the end to add some color, no changes otherwise.

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CuteOne September 05, 2008

This recipe was very good. I made a few changes by using Basa fish and shrimp. It's great for the cold days of winter. I will make this again for sure.

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Chef KoKo August 29, 2006

I used pacific dory (basa) for the fish, cremini mushrooms, and mirin in place of the sherry. I loved the creamy sweetness of the sauce! Sadly the scallops I used weren't very themselves very sweet, might substitute shrimps for the scallops in future.

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nuwa May 17, 2006

This was quite good and different. In order to make it heart healthy but retain the creaminess I used fat free evaporated milk, reserving 1/4 cup to mix with wondra flour which I then added to the hot mixture. I did use the scallions as suggested by Rita and chose to bake in individual gratin dishes for ease of serving. Thank you Rita for sharing the recipe.

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BonnieZ February 02, 2006

We love seafood and this is so good. I added shrimps to it. Will make again.

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NoraMarie October 04, 2005

Absolutely delicious. I used gurnard for the fish..(1 lb) and kept the scallops whole as they weren't very large. I also chopped a couple of spring onions as suggested by Rita in step 7. Great dinner..I served with Sweet English Peas.

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Evie* June 02, 2005

Rita, we loved this. I used white wine, Royal Basa, and the scallops. I made a minor change of poaching the fish with 2 bayleaves. I also added a little dill to the white sauce. This was such a good recipe, I can see a number of variations. Baby spinach might be nice, spring onions (as you suggested Rita). Simon wants to try it scallop only.. :-)

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Sassy Syrah May 01, 2004
Sea Scallop and Cod Pie Topped With Mashed Potatoes