Scallops, Mushroom, Pea Pie With Colcannon Topping

Recipe by Rita1652
READY IN: 1hr 45mins


  • 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
  • salt & freshly ground black pepper
  • 2
    tablespoons butter (melted to top the pie)
  • Scallop and Mushrooms
  • 1
    lb sea scallops, quartered (10 scallops)
  • 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


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