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Scallop and Mushroom Pie
Scallop and Mushroom Pie is a traditional Irish recipe for a classic dish of a fisherman's pie made from scallops, mushrooms and haddock with in a white sauce that's topped with mashed potatoes and oven baked and which used to be served in the scallop shells. The full recipe is presented here and I hope you enjoy this classic Irish version of: Scallop and Mushroom Pie.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
6
Rating: 
Tags : Milk RecipesBaking RecipesIrish Recipes
This is a classic Irish dish that marries scallops, fresh haddock and mushrooms into a potato-toped fisherman's pie that, typically, is cooked and served in the scallop shell.
Ingredients:
4 fresh
scallops (with corals)
450g
haddock fillets, skinned, pin-boned and sliced into chunks
1
bay leaf
6
black peppercorns
1 small onion, finely chopped
450ml fresh milk
700g cooked potatoes
65g butter
salt and freshly-ground
black pepper
100g mushrooms, sliced
25g plain flour
4 tbsp dry sherry (or rice wine)
2 tbsp single cream
fresh
parsley, chopped, to garnish
Method:
Trim the scallops then remove and reserve the corals before cutting the meat into thick slices. Combine the scallop flesh and the haddock in a medium saucepan along with the bay leaf, peppercorns, onion and 300ml of the milk. Bring to a simmer and cook gently for about 10 minutes, or until tender (about 5 minutes before the end of the cooking time add the scallop corals).
In the meantime, mash the potatoes until smooth with the remaining milk and 25g of the butter. Season to taste and set aside. When the haddock is ready, drain (reserving the milk) and set aside.
Melt 25g of the remaining butter in a medium saucepan, add the mushrooms and fry for 2 minutes, or until softened. Scatter the flour over the top then stir in to combine and fry for 1 minute more, stirring constantly. Gradually add the reserved milk, stirring all the while, and slowly bring the mixture to a boil. Reduce to a simmer and cook for 3 minutes more, stirring all the while.
Now stir in the cream and sherry before adding the haddock and scallop mix. Season to taste, then mix thoroughly and turn into an oven-proof dish. Cover with an even layer of the mashed potatoes, dot the top with the remaining butter then transfer to an oven pre-heated to 180°C. Bake for about 20 minutes, or until the top is set and golden brown.
When ready, garnish with the parsley and serve immediately.
