Scallops Mushroom Pea Pie With Colcannon Topping Recipe

Elevate your Irish comfort food with this vibrant Scallops, Mushroom & Pea Pie! A creamy colcannon topping, infused with warming spices, perfectly complements the delicate scallops and earthy mushrooms. This recipe adds a spicy kick with pepper flakes, transforming a classic into a sophisticated and flavorful dish. Perfect for a special occasion or a cozy weeknight dinner. The creamy milk-cooked leeks and scallops create an unforgettable flavor base, while the hearty potatoes provide a satisfying and nutritious foundation. Make the most of your ingredients with this budget-friendly recipe.

Prep Time 30 mins
Cook Time 105 mins
Calories 464.7 kcal
Protein 46g
Rating 3.0 (1 Reviews)
Scallops Mushroom Pea Pie With Colcannon Topping 29

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Scallops Mushroom Pea Pie With Colcannon Topping

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How to Make Scallops Mushroom Pea Pie With Colcannon Topping

  1. **Colcannon Topping:**
  2. Boil 2 lbs Yukon Gold potatoes, peeled and quartered, in enough water to cover until tender (about 20 minutes).
  3. Meanwhile, simmer 1 cup shredded green cabbage in 1/2 cup water for 10-15 minutes, covered.
  4. Drain potatoes and cabbage. Add 4 tbsp butter to the potatoes and mash until smooth using a potato ricer or masher.
  5. Add the cooked cabbage to the mashed potatoes.
  6. In a separate saucepan, simmer 2 large leeks (white and light green parts only), sliced, in 1 cup milk for 10 minutes.
  7. Add the leeks and milk to the mashed potatoes and cabbage mixture.
  8. Stir in 1/4 tsp freshly grated nutmeg, 1 tsp salt, and 1/2 tsp black pepper.
  9. **Scallop and Mushroom Filling:**
  10. 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.
  11. Remove bay leaf and strain the milk, reserving the leeks. Discard bay leaf.
  12. Melt 4 tbsp butter in a large skillet. Whisk in 4 tbsp all-purpose flour until smooth.
  13. Gradually whisk in 1 cup heavy cream, 2 cloves minced garlic, 1/2 tsp red pepper flakes, and 1 tbsp Irish whiskey.
  14. Cook for 5 minutes, stirring constantly, until slightly thickened.
  15. Add 8 oz cremini mushrooms, sliced, 1 cup frozen peas, the reserved cooked scallops and leeks.
  16. Stir to combine and cook for another 2 minutes.
  17. Butter a deep 9-inch pie dish or casserole dish.
  18. Pour the scallop mixture into the prepared dish.
  19. Mound the colcannon topping evenly over the scallop mixture.
  20. Dot the top with 2 tbsp melted butter.
  21. Bake in a preheated oven at 375°F (190°C) for 20-30 minutes, or until heated through and lightly browned.
  22. Garnish with fresh parsley before serving.
  23. Yields: 6 servings

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

22g

Fat

46g

Carbs

19g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Seafood Mushroom Recipes European Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

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