Scallops Mushroom Pea Pie With Colcannon Topping Recipes

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.

SCALLOPS AND SHIITAKE MUSHROOMS WITH PEA PUREE

Steps:

• While the hot-water tap runs, put the peas in a 1 1/2 quart microwave-safe container. Add 3 tablespoons hot tap water, cover and cook in a microwave oven on high power for 7 minutes.
• Meanwhile, melt 1 1/2 tablespoons of the butter in a large, heavy skillet over medium-high heat. Remove and discard any stems from the mushrooms and thinly slice the caps. Remove the tough, small strip on the sides of the scallops. If necessary, cut the scallops to make them as close to uniform in size as possible.
• Raise the heat under the skillet to high and add the scallops. Cook for 1 1/2 minutes, turning once halfway through. Add the mushrooms and cook for 2 minutes. Add the herbes de Provence, vermouth and salt and pepper to taste. Cook for 3 minutes while you coarsely chop the chives. The mushrooms will be just wilted and the scallops lightly browned.
• Put the cooked peas and their liquid in a food processor with the remaining 1 1/2 tablespoons of butter and salt and pepper to taste, and puree. To serve, ring a serving platter with the puree and put the scallops and mushrooms in the middle. Sprinkle with the chives.

COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS IN CREAM SAUCE)

Steps:

• Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.

SAUTEED MUSHROOMS AND SCALLOPS

Steps:

• Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
• Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

BOW TIES AND SCALLOPS

Steps:

• Have the pasta cooked and drained.
• Heat oil in skillet, add garlic and tomatoes, saute for 3 minutes.
• Add broth, boil 1 minute.
• Add scallops, boil 1 minute.
• Add parsley and parmesan, heat through.
• Stir in bow ties.

SEARED SCALLOPS WITH CABBAGE AND LEEKS

Steps:

• Heat 4 1/2 teaspoons oil in a large nonstick frypan over medium high heat until hot but not smoking.
• Add leek, cook until soft, 1 to 2 minutes; Stir in cabbage, and add stock.
• Cook stirring occasionally, until cabbage is slightly soft, about 5 minutes. Stir in 1/2 teaspoon salt and season with fresh ground pepper; set aside.
• Sprinkle scallops with 1/4 teaspoon salt and season with freshly ground pepper. Heat remaining 2 1/2 teaspoons oil in another large nonstick frypan, over medium high heat until hot but not smoking. Add scallops, cook, turning once , until dark golden, about 4 minutes per side.
• Divide cabbage mixture between four plates and top each serving with 3 scallops, garnish with lemon slices.

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.