Scallops Mushroom Pea Pie With Colcannon Topping
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.
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 m.
Ingredients
green cabbage, butter, potatoes, leek, milk, ground nutmeg, salt & freshly ground black pepper, sea scallops, bay leaf, flour, garlic clove, chili pepper flakes, irish whiskey, button mushroom, frozen peas, salt and pepper, parsley