Scallop Pie is a traditional Northern Irish recipe (from Ulster) for a classic pie of haddock and scallops topped with mushrooms and mashed potatoes that traditionally was baked in individual scallop shells. The full recipe is presented here and I hope you enjoy this classic Northern Irish version of: Scallop Pie.
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This is a classic fish pie from Ulster in Northern Ireland that is traditionally served individually in scallop shells. If you do not have scallop shells, you can cook this dish in a 1.5l oven-proof dish.
Ingredients:
4 scallops
500g haddock fillet, skinned and coarsely chopped
1 small onion, peeled and chopped
450ml milk
1 bouquet garni of parsley sprigs tied to a bayleaf
675g cooked potatoes
60g butter
salt and freshly-ground black pepper, to taste
90g mushrooms, wiped clean and sliced thinly
30g plain flour
3 tbsp single cream
1 tbsp dry sherry
Method:
Separate the corals from the scallops and set aside. Cut the scallop meats into slices then combine in a pan with the haddock, onion and herbs. Season with black pepper and pour in 300ml milk. Bring the mixture to a boil, reduce to a simmer and cook gently for 15 minutes.
Add the reserved corals and cook for 5 minutes more. Remove and discard the herbs then drain the mixture well (reserve the cooking liquor).
Mash the cooked potatoes with the remaining milk and half the cream. Season well and set aside.
Melt the remaining butter in a pan, add the mushrooms and fry until soft then scatter over the flour and stir to combine. Stir in the reserved cooking liquid, bring to a boil, stirring then reduce to a simmer and cook, stirring constantly, for 3 minutes more, or until thickened. Stir in the cream, sherry and the fish mixture.
Stir well to combine and adjust the seasoning to taste.
Divide the mixture between washed and lightly buttered scallop shells. Top with the mashed potato and dot with a little butter. Sit on a baking tray, transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until the potato is golden brown.
