Scallops and mushrooms work beautifully together in this pie, and the addition of sherry gives it a lovely warming flavour.
Meaty yet tender, with a subtle flavour, scallops are a popular delicacy in Northern Ireland, whose coastal waters and sea loughs have long been a plentiful source. The name scallop, derived from the French escalope, means “shell,” and it’s in the bivalve’s distinctive shell that this pie is traditionally served. Scallops go well with hearty flavours such as bacon, chorizo and black pudding, and can be sautéed in butter, skewered and barbecued, or stir-fried.
- Prep time 20 minutes
- Cooking time 45 minutes
Preheat the oven to 200°C (400°F). Use a little butter to grease 4 x 500 mL ovenproof dishes.
Place the potatoes in a pan of cold water. Bring to the boil, then simmer for 10 to 15 minutes, until tender. Drain and mash with 25 mL milk and 25 g butter until smooth and creamy.
Meanwhile, melt 30 g butter in a large pan, then add the mushrooms, spring onions and bay leaf, and fry until soft and golden. Stir in the flour and cook for 1 minute.
Pour in the sherry, then gradually add the remaining 175 mL milk, stirring until smooth. Season with salt and freshly ground black pepper. Add the scallops and cook for 3 minutes. Remove from the heat, take out the bay leaf and spoon into the dishes.
Top the scallop mixture with the mashed potato and rough up the surface with a fork. Dot with the remaining 20 g butter and sprinkle with freshly ground black pepper. Place on a baking tray and cook for 30 minutes, until golden.
Spring onions = green onions
Semi-skimmed milk = 1% or 2% milk
Nutritional facts Per serving: about
- Calories 544
- Total fat 19.4 g
- Saturated fat 10.9 g
- Sodium 1,000
- Sugars 6.7 g