Scallops, Mushroom, Pea Pie With Colcannon Topping

Submitted by Rita1652

"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."

 

• Ready In: 1hr 45mins
• Ingredients: 21
• Serves: 6

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

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.

Reviews

[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!