Scallops, Mushroom, Pea Pie With Colcannon Topping |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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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. 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 (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.
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