Scallops Mushroom Pea Pie With Colcannon Topping Recipes

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SCALLOPS, MUSHROOM, PEA PIE WITH COLCANNON TOPPING



Scallops, Mushroom, Pea Pie With Colcannon Topping image

The Irish are known for their potatoes and cabbage recipes which can be bland. I add pepper flakes for a slick kick. Cooking the leeks and scallops in the milk help flavor the dish. Potatoes contain plentiful carbohydrates and some protein, calcium, and niacin. The potato topping is a mix of Colcannon and Champ or Poundies. Making this meal go father for your money.

Provided by Rita1652

Categories     One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 21

6 ounces green cabbage, shredded
2 tablespoons butter
3 lbs potatoes, peeled and quartered
1 leek, white part about 1 1/2 ounces rinsed well and sliced
1 cup milk
1 pinch ground nutmeg
salt & freshly ground black pepper
2 tablespoons butter (melted to top the pie)
1 lb sea scallops, quartered (10 scallops)
1 bay leaf
1 cup milk
1 leek, white part about 3 ounces rinsed well 1 cup sliced
2 tablespoons butter
2 tablespoons flour
1 garlic clove, minced
1 pinch chili pepper flakes
2 tablespoons Irish whiskey
1/4 lb button mushroom, sliced
1 cup frozen peas, defrosted and drained
salt and pepper
parsley, garnish

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.

Nutrition Facts : Calories 464.7, Fat 15.6, SaturatedFat 9.3, Cholesterol 66.9, Sodium 296.3, Carbohydrate 57.1, Fiber 7.5, Sugar 5.6, Protein 23.1

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



Coquilles St. Jacques (Scallops with Mushrooms in Cream Sauce) image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

4 tablespoons butter
1 tablespoon finely chopped shallots
2 cups thinly sliced mushrooms
Salt and freshly ground pepper to taste
1/2 cup dry white wine
1 pound sea or bay scallops
2 tablespoons flour
1/2 cup milk
1 cup plus 2 tablespoons heavy cream
Pinch cayenne

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.

SCALLOPS AND SHIITAKE MUSHROOMS WITH PEA PUREE



Scallops and Shiitake Mushrooms with Pea Puree image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 3 servings

Number Of Ingredients 8

1 (10-ounce) package frozen baby peas (2 cups)
3 tablespoons unsalted butter
4 ounces shiitake mushrooms, preferably without stems
1 pound sea scallops
1/2 teaspoon herbes de Provence
1/3 cup dry vermouth or dry white wine
Salt and freshly ground black pepper
4 chives

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.

SCALLOPS AND CREAMY PEA FETTUCCINE



Scallops and Creamy Pea Fettuccine image

Light and quick!

Provided by Michelle Lamb-Vera

Categories     Seafood     Shellfish     Scallops

Time 40m

Yield 4

Number Of Ingredients 14

1 (8 ounce) package whole-wheat fettuccine
1 pound large dry sea scallops
¼ teaspoon salt
1 tablespoon extra-virgin olive oil
1 (8 ounce) bottle clam juice
1 cup low-fat milk
3 tablespoons all-purpose flour
¼ teaspoon ground white pepper
⅛ teaspoon salt
3 cups frozen green peas, thawed
¾ cup shredded Romano cheese, divided
⅓ cup chopped fresh chives
½ teaspoon lemon zest
1 teaspoon lemon juice

Steps:

  • Bring a large pot of lightly salted water to a boil; cook the fettuccini at a boil until cooked through yet slightly firm, about 6 minutes; drain.
  • Season the scallops salt.
  • Heat olive oil in a large non-stick skillet over medium-high heat and cook the scallops until golden brown, 2 to 3 minutes per side. Transfer scallops to a plate.
  • Pour the clam juice into the skillet.
  • Whisk together the low-fat milk, flour, white pepper, and 1/8 teaspoon salt until the mixture is smooth; whisk into the clam juice. Reduce heat to low and bring the sauce to a simmer, whisking constantly. Cook until thickened, 2 to 3 minutes.
  • Return the scallops and any accumulated juices to the skillet and stir in the peas until thoroughly combined. Return to a simmer.
  • Gently mix the cooked fettuccine, 1/2 cup of Romano cheese, chives, lemon zest, and lemon juice into the scallops and sauce. Sprinkle with remaining 1/4 cup of Romano cheese to serve.

Nutrition Facts : Calories 553.8 calories, Carbohydrate 64.4 g, Cholesterol 74.3 mg, Fat 13.7 g, Fiber 11.1 g, Protein 45.7 g, SaturatedFat 4.9 g, Sodium 1011.7 mg, Sugar 6.4 g

SCALLOPS AND MUSHROOMS (PAN SEARED)



Scallops and Mushrooms (Pan Seared) image

This is a DELICIOUS recipe that is EASY to make, and is also LOW CARB and LOW SUGAR for people that are DIABETIC. I usually serve my Bok Choy recipe with this as one of the side dishes.

Provided by Alan Leonetti

Categories     < 30 Mins

Time 17m

Yield 2 serving(s)

Number Of Ingredients 9

12 large sea scallops
6 tablespoons butter
1 bunch scallion (green onions, finely sliced white and green parts)
3/4 lb button mushroom (sliced)
1 tablespoon garlic (finely minced from jar)
1 tablespoon granulated garlic powder
1 teaspoon salt
2 teaspoons ground black pepper
4 tablespoons cream sherry

Steps:

  • In a large skillet, heat butter over medium-high heat. DO NOT USE A NON-STICK SKILLET.
  • When butter begins to foam, add the minced garlic, scallions, and mushrooms and sauté for 2 minutes, or until tender.
  • Add the scallops and sprinkle with half of the garlic powder, half of the salt and half of the pepper. Saute covered for about 3-5 minutes, or until the scallops begin to turn opaque (white).
  • Turn the scallops over and sprinkle the rest of the garlic powder, salt and pepper.
  • Cover again and continue to sauté another 1 or 2 minutes.
  • Once the scallops are cooked, remove to a plate and cover the plate with the lid from the skillet.
  • Add the sherry to the skillet that contains the butter, mushrooms and scallions and continue to heat for 1 or 2 minutes.
  • Place 6 scallops on each of the 2 dinner plates. Spoon the sauce with the mushrooms and scallions over the scallops and serve.

Nutrition Facts : Calories 494.9, Fat 35.9, SaturatedFat 22.1, Cholesterol 121.3, Sodium 1566.9, Carbohydrate 17.6, Fiber 2.8, Sugar 6.2, Protein 22

COLCANNON SHEPHERD'S PIE



Colcannon Shepherd's Pie image

Colcannon, a classic Irish side dish of mashed potatoes mixed with chopped cabbage, adds intrigue to this otherwise traditional shepherd's pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h

Yield Serves 6 to 8

Number Of Ingredients 17

1 teaspoon extra-virgin olive oil
1 1/2 pounds ground lamb
Kosher salt and freshly ground pepper
1 medium onion, chopped (2 cups)
4 carrots, peeled and cut into 1/4-inch coins (1 1/4 cups)
3 tablespoons tomato paste
1 tablespoon unbleached all-purpose flour
1 tablespoon Worcestershire sauce
1 3/4 cups low-sodium chicken broth
1 cup frozen peas
3/4 cup packed chopped flat-leaf parsley
2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 pound Savoy cabbage, thinly sliced (5 cups)
2/3 cup whole milk, warmed
4 tablespoons unsalted butter, melted, plus more for brushing

Steps:

  • Filling: Preheat oven to 375 degrees. Heat a large skillet over medium-high. Swirl in oil. Add lamb; season with 1 teaspoon salt and cook, breaking up into bite-size pieces and stirring occasionally, until browned in places and just cooked through, 7 to 9 minutes. Transfer to a bowl.
  • Remove all but 1 tablespoon fat from skillet; return to medium heat. Add onion and carrots; season with 1 teaspoon salt. Cook, stirring occasionally, until vegetables are softened and golden in places, 6 to 8 minutes. Stir in tomato paste; cook 30 seconds. Stir in flour; cook 1 minute. Return lamb and accumulated juices to skillet. Stir in Worcestershire, broth, and 1/4 teaspoon pepper. Bring to a boil, scraping up browned bits from bottom of skillet. Reduce heat to medium-low; simmer until thickened slightly, 1 to 2 minutes. Remove from heat. Stir in peas and parsley. Transfer to a 2-quart baking dish.
  • Mash: In a large pot, cover potatoes with 1 inch of water; add 1 tablespoon salt. Bring to a boil, then reduce heat to medium and simmer until tender, 12 to 15 minutes; drain. Return pot to medium heat; swirl in oil. Add cabbage and 1/2 teaspoon salt. Cook, stirring occasionally, until collapsed and tender, 7 to 9 minutes. Return potatoes to pot; mash with a potato masher. Add milk and butter, mashing and stirring until mixture is creamy and cabbage is distributed evenly. Season with salt and pepper. Spread mash evenly over lamb mixture; brush top with butter. Place on a rimmed baking sheet lined with parchment.
  • Bake until golden brown in places and bubbling along edges, 30 to 35 minutes. Let stand 10 minutes before serving. Pie can be refrigerated in an airtight container up to 2 days.

MUSHROOM PIE



Mushroom Pie image

Make and share this Mushroom Pie recipe from Food.com.

Provided by MsBindy

Categories     Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 15

2 1/2 cups chopped onions
3 tablespoons butter
8 cups chopped mushrooms
1 teaspoon dried thyme
1/2 teaspoon salt
lots fresh ground black pepper
8 ounces cream cheese
2 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter
1 cup sour cream
flour, for coating the dough and board for rolling
1 egg
1 tablespoon milk

Steps:

  • Saute the onions in butter in a large skillet.
  • When the onions are soft and translucent, add the mushrooms and thyme and suate for a few more minutes, until the mushrooms release their juices.
  • Add the seasonings.
  • Cut the cream cheese into small pieces and stir it into the mushrooms until it melts.
  • Remove from the heat and set aside until crust is ready.
  • Preheat oven to 400°F.
  • For the crust, combine the flour, baking powder and salt in a large mixing bowl.
  • Cut in the butter just enough to achieve a crumbly mix.
  • Stir in the sour cream to form a soft dough.
  • Generously dust the dough with flour and form into a ball.
  • On a heavily floured surface, roll out 2/3 of the dough to fit a 10 inch pie plate.
  • Trim the edges.
  • Fill with the mushroom mixture.
  • Roll out the remaining dough about 1/4 inch thick (Thicker than normal pie crust) and cut into strips 1 inch wide.
  • Weave the strips into a lattice over the filling.
  • Fold the ends of the lattice strips under the bottom crust, pinch the edges together, and flute.
  • For the glaze, beat the egg and milk.
  • With a pastry brush, thoroughly coat the pie crust. (You will have more glaze than you will need).
  • Bake the pie for 25-35 minutes, until the crust is puffy and golden.

SCALLOPS AND MUSHROOMS IN A CREAMY SAUCE



Scallops And Mushrooms In A Creamy Sauce image

Make and share this Scallops And Mushrooms In A Creamy Sauce recipe from Food.com.

Provided by MizzNezz

Categories     European

Time 13m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs scallops
4 tablespoons butter (divided)
2 teaspoons minced shallots
1/2 lb sliced mushroom
1 can diced tomato
1/4 cup dry white wine
1 cup cream
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Brown scallops in 3 Tbsp of the butter.
  • Cook 2 minutes.
  • Remove.
  • To skillet, add shallots, mushrooms, tomatoes.
  • Cook 2 minutes.
  • Add wine- cook till reduced by 1/2.
  • Add cream and salt and pepper.
  • Cook 3 minutes.
  • Return scallops and add the 1 Tbsp butter.
  • Heat through.

MUSHROOM PIE



Mushroom Pie image

From The Clemson Collection which is a compilation cookbook from the South Carolina University. This was submitted by Jacuelynne Pilo in 1973. The recipe states that this goes well with baked fish.

Provided by Oolala

Categories     Onions

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/3 cup butter
2 onions, chopped
1 lb mushroom, sliced
1 tablespoon flour
1/2 cup light cream
1 tablespoon sherry wine, can use cognac
salt, to taste
pepper, to taste
1 pastry for double-crust pie

Steps:

  • Heat butter and saute onions until transparent. Add sliced mushrooms and cook 5 minutes, stirring occasionally.
  • Add flour, cream and bring to a boil while stirring.
  • Now stir in the sherry, salt and pepper. Cool while making the pastry.
  • Preheat oven to 450 degrees F.
  • Line an 8" glass pie plate with one of the pastry sheets. Turn the cooled mushroom mixture into pastry lined plate.
  • Arrnage a lattice top with the other premade pastry sheet by cutting stips with a pizza cutter. Bake about 20 minutes, or until pastry is browned.

Nutrition Facts : Calories 492.7, Fat 35.1, SaturatedFat 14.1, Cholesterol 40.3, Sodium 411.3, Carbohydrate 36.8, Fiber 2.3, Sugar 3.1, Protein 7.3

SAUTEED MUSHROOMS AND SCALLOPS



Sauteed Mushrooms and Scallops image

I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions, and garlic, I combined the ingredients to create this dish. This recipe is quick and easy to make and requires only one pan to complete. Necessity really is the mother of invention!

Provided by Evelyn Chartres

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 3

Number Of Ingredients 7

2 tablespoons butter
1 (10 ounce) can sliced mushrooms, drained
¼ teaspoon ground cumin
⅛ teaspoon ground black pepper
1 small onion, finely chopped
2 cloves garlic, minced
9 ounces bay 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.

Nutrition Facts : Calories 213.6 calories, Carbohydrate 11.7 g, Cholesterol 70.9 mg, Fat 8.8 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 4.9 g, Sodium 698.9 mg, Sugar 2.9 g

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