Ingredientes para Scallops Mushroom Pea Pie With Colcannon Topping
- Green Cabbage
- 2 tbsp melted butter
- 2 lbs Yukon Gold potatoes
- Leek
- 1 cup milk
- Ground Nutmeg
- Salt & Freshly Ground Black Pepper
- Sea Scallops
- 1 bay leaf
- 4 tbsp all-purpose flour
- Garlic Clove
- Chili Pepper Flakes
- Irish Whiskey
- Button Mushroom
- Frozen Peas
- Salt And Pepper
- Fresh parsley for garnish
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Cómo preparar Scallops Mushroom Pea Pie With Colcannon Topping
- **Colcannon Topping:**
- Boil 2 lbs Yukon Gold potatoes, peeled and quartered, in enough water to cover until tender (about 20 minutes).
- Meanwhile, simmer 1 cup shredded green cabbage in 1/2 cup water for 10-15 minutes, covered.
- Drain potatoes and cabbage. Add 4 tbsp butter to the potatoes and mash until smooth using a potato ricer or masher.
- Add the cooked cabbage to the mashed potatoes.
- In a separate saucepan, simmer 2 large leeks (white and light green parts only), sliced, in 1 cup milk for 10 minutes.
- Add the leeks and milk to the mashed potatoes and cabbage mixture.
- Stir in 1/4 tsp freshly grated nutmeg, 1 tsp salt, and 1/2 tsp black pepper.
- **Scallop and Mushroom Filling:**
- In a saucepan, simmer 1 lb sea scallops, 1 bay leaf, 1 leek (white and light green parts only), sliced, 1/2 tsp salt, and 1/4 tsp black pepper in 1 cup milk for 5 minutes.
- Remove bay leaf and strain the milk, reserving the leeks. Discard bay leaf.
- Melt 4 tbsp butter in a large skillet. Whisk in 4 tbsp all-purpose flour until smooth.
- Gradually whisk in 1 cup heavy cream, 2 cloves minced garlic, 1/2 tsp red pepper flakes, and 1 tbsp Irish whiskey.
- Cook for 5 minutes, stirring constantly, until slightly thickened.
- Add 8 oz cremini mushrooms, sliced, 1 cup frozen peas, the reserved cooked scallops and leeks.
- Stir to combine and cook for another 2 minutes.
- Butter a deep 9-inch pie dish or casserole dish.
- Pour the scallop mixture into the prepared dish.
- Mound the colcannon topping evenly over the scallop mixture.
- Dot the top with 2 tbsp melted butter.
- Bake in a preheated oven at 375°F (190°C) for 20-30 minutes, or until heated through and lightly browned.
- Garnish with fresh parsley before serving.
- Yields: 6 servings
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
22g
Fat
46g
Carbs
19g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Main Dish Potatoes Seafood Vegetables Oven European Dinner Party Holiday Event Winter Irish Fish Dietary One Dish Meal Low Sodium Low Cholesterol Seasonal Low Calorie St Patricks Day Healthy 2 Scallops Low In Something Shellfish Equipment Presentation Served Hot 4 Hours Or Less
