Scallops, Mushroom, Pea Pie With Colcannon Topping

May 11, 2023May 11, 20230 5
Scallops, Mushroom, Pea Pie With Colcannon Topping - a savory and flavorful seafood pie
in Seafood

Prep

30 min

Cook

1 hr

Ready In

1 hr 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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 )
1 lb sea scallops , quartered
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

Nutrision Information

Servings Per Recipe
6
Calories
423
Sugar
7g
Fat
20g
Scallops, Mushroom, Pea Pie With Colcannon Topping is a savory and satisfying seafood pie that is perfect for special occasions or a cozy dinner at home. The combination of tender scallops, earthy mushrooms, and sweet peas in a rich cream sauce is sure to please your taste buds. The Colcannon topping adds a traditional Irish twist to the pie, making it a unique and flavorful meal that your family and friends will love. This dish requires some prep work and time in the kitchen, but the end result is well worth the effort. Serve it with a side salad or some crusty bread for a complete meal.

Instructions

1.Preheat oven to 375°F.
2.In a pan, heat the butter and sauté the cabbage over medium heat for 5 minutes.
3.Boil the potatoes and leek until soft. Drain and mash with milk, nutmeg, salt, and pepper to make the Colcannon.
4.In another pan, cook the scallops and bay leaf in milk until soft. Remove scallops from the milk and reserve the milk.
5.Cook the leek in butter until soft. Add flour, garlic, chili pepper flakes, whiskey, and scallop milk. Stir to form a smooth sauce.
6.Add scallops, mushrooms, and peas to the sauce. Season with salt and pepper.
7.Spread the Colcannon over the sautéed cabbage. Pour the scallop mixture on top and brush with melted butter.
8.Bake for 30-35 minutes. Garnish with parsley and serve hot.

PROS

This hearty seafood pie is rich and filling.
The combination of scallops, mushrooms, and peas in a creamy sauce is sure to satisfy any seafood lover.

The Colcannon topping adds a delicious twist to the dish, making it a unique and flavorful meal.

CONS

Scallops can be expensive, making this dish a bit pricier than other seafood recipes.

It also requires some prep work and time in the kitchen, so it may not be suitable for a quick weeknight meal.

HEALTH & BENEFITS

Scallops are a good source of protein, low in fat, and high in nutrients like vitamin B12, potassium, and magnesium.
Mushrooms and leeks are also rich in vitamins and minerals, while green cabbage provides fiber and other essential nutrients.
However, the cream and butter used in this recipe add some extra calories and fat, so it should be enjoyed in moderation as part of a balanced diet.

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