Scallop And Mushroom Pie Recipes

SCALLOP AND MUSHROOM PIE

Steps:

• Cut the cleaned scallops in half if they are large and simmer in milk, with salt and pepper, for 15 minutes. Strain, but reserve the milk.
• Melt the butter in a saucepan, add the flour, and mix well, then gradually stir in the warmed milk, seeing that it is free from lumps. Add the mushrooms, sherry, and scallops.
• Put into an ovenproof dish and cover the top with mashed potatoes. (You may wish to mix the potatoes with a bit of milk so they can be spread like an icing over the scallops.).
• Dot with additional butter and bake at 350* oven until the top is gently browned, about 20-30 minutes.
• Garnish with parsley.

SCALLOP AND MUSHROOM CHOWDER

Steps:

• In medium pot, over medium-high heat, melt 2 tablespoons butter. Dredge scallops in flour. Shake off excess and saute in butter for 3 minutes, or until opaque and starting to color. Use a slotted spoon to remove scallops from pan and set aside.
• Melt remaining 2 tablespoons of butter in pan. Saute mushrooms and celery for 5 minutes.
• Stir in wine, potato soup, clam juice and seafood seasoning. Bring to boil, reduce heat and simmer for 10 minutes. Stir in scallops with any accumulated juice and simmer for 3 minutes.

SCALLOP PIE

Steps:

• Pre heat over to 375 degrees, grease or spray a 9" pie plate.
• Mix together mashed potatoes 2 Tbl butter and the egg, spoon mix around the edges of your pie plate - use all the potatoes.
• In a sauce pan, bring wine to a boil, reduce to a simmer add scallops and mushrooms cook for 8-10 minutes. Drain, reserving 1 cup of the liquid, set aside.
• In pan melt butter, then add flour and salt making a roux, cook for a few minutes while stirring, then slowly whisk in the reserved cooking liquid, cook till smooth and slightly thickened. Remove from heat and stir in cheese, mushrooms and scallops.
• Pour scallop mixture into the center of the potatoes and bake for 8 minutes.
• Note.
• The original recipe called for canned mushrooms which I never use now. If you do use them, do not cook them in the initial step with the scallops, just add them with the cheese. To cook them slightly before the short baking time poach them with the scallops, though you could also lightly saute them while making the roux.

SEAFOOD POT PIE

Steps:

• Heat oven to 375° F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In bowl, toss shrimp, scallops and pepper. Spray mixture with butter-flavor cooking spray. In nonstick skillet over medium-high heat, cook shrimp mixture 2 minutes, stirring frequently. Remove from heat. In large bowl, stir soup and half-and-half with whisk. Add shrimp mixture, potato blend, basil and salt; toss gently. Pour mixture into baking dish.
• Cut each pastry sheet in half crosswise. Work with 1 sheet at a time, keeping remaining sheets covered with damp towel. Spray 1 side of pastry sheet with butter-flavor cooking spray; place sheet, sprayed side up, over shrimp mixture in baking dish. Repeat with remaining pastry sheets, alternately placing crosswise and lengthwise over dish. Fold edges under and gently press against sides of baking dish. Bake 30 minutes or until golden.

SCALLOPS, MUSHROOM, PEA PIE WITH COLCANNON TOPPING

Steps:

• Calcannon:.
• In a medium pot bring the potatoes and water to cover to a boil and simmer until tender.
• 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.
• Meanwhile in a small pot simmer the leeks, covered, in the milk for 10 minutes. Set aside and keep warm keep warm.
• Drain the potatoes and mash them, using a potato ricer or masher, into.
• a large bowl. Add the leeks with their milk, and the cooked cabbage.
• Stir with a wooden spoon until fluffy. Season with nutmeg, salt, and pepper.
• Scallops and Mushrooms:.
• Simmer the scallops, bay leaf, leeks and salt and pepper to taste in milk for.
• 5 minutes.
• Strain the milk, discard bay leaf and reserve leeks.
• Melt the butter add flour, stir well. Gradually add heated cream, garlic, pepper flakes and whiskey. Cook for 5 minutes.
• Add mushrooms, peas, scallop, and leeks.
• Butter a deep pie pan or a casserole pan.
• Pour the scallop mixture in pan.
• Mound potatoes on the fish and top with melted butter.
• Place a a sheet pan and bake to warm and brown top lightly. About 20-30 minutes.
• Garnish with parsley.
• Yield: Makes 6 servings.