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Irish Scallop Pie Print Email


1 pound large Sea Scallops
1 ½ cups Milk
Salt and pepper, to taste
2 tablespoons Butter
1 tablespoon Flour
1/2 pound Mushrooms -- sliced
4 tablespoons sherry or white wine
1 pound Fresh mashed potatoes

Clean the scallops and cut in half, then simmer in the milk for 10-15 minutes. Strain, reserving the liquid.

Heat 1 tablespoon of the butter and stir in the flour, cook for about a minute, stirring, then add the milk gradually, stirring all the time to avoid lumps.

Season with salt and pepper, add the sliced mushrooms and simmer for about 10 minutes longer. Add the sherry or wine and finally the scallops. When hot, transfer to an ovenproof dish and cover with mashed potatoes, making sure they cover the fish right to the edges.

Dot with the remaining butter and bake in a moderate oven, 350F, for 20-30 minutes, or until the top is turning brown.

*Note: Or 4 scallops and an equal amount of any white fish.
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