Irish Scallop and Mushroom Pie with Colcannon Crust
This comforting and hearty one-dish meal brings together traditional Irish flavors with a modern twist. Tender sea scallops, earthy mushrooms, and sweet peas are enveloped in a rich whiskey and cream sauce. Topped with a fluffy colcannon crust made from creamy mashed potatoes, leeks, and cabbage, this dish is both rustic and refined. Perfect for family dinners or special occasions, it brings warmth and depth to your table while staying true to its roots. The addition of chili pepper flakes provides a subtle kick that complements the creamy texture, while the overall dish is nutritious, filling, and delightful.
6
Servings
N/A
Calories
17
Ingredients
Ingredients
Green cabbage
6 ounces (shredded)
Butter
4 tablespoons (divided; 2 tbsp for cabbage, 2 tbsp melted for pie top)
Potatoes
3 lbs (peeled and quartered)
Leek
2 leeks (rinsed well and sliced (one 1.5 ounces, another 3 ounces))
Milk
2 cups (divided)
Ground nutmeg
1 pinch
Salt
to taste
Freshly ground black pepper
to taste
Sea scallops
1 lb (quartered)
Bay leaf
1
Flour
2 tablespoons
Garlic clove
1 (minced)
Chili pepper flakes
1 pinch
Irish whiskey
2 tablespoons
Button mushrooms
1/4 lb (sliced)
Frozen peas
1 cup (defrosted and drained)
Parsley
for garnish (chopped)
Instructions
1
Boil the potatoes in a medium pot of water until tender, then drain and set aside.
2
In a separate small pot, simmer the shredded cabbage with water for 10-15 minutes until tender. Drain, add 2 tablespoons of butter to the cabbage, and keep warm.
3
Simmer 1 sliced leek in 1 cup of milk in another small pot for 10 minutes. Set aside and keep warm.
4
Mash the drained potatoes in a large bowl using a potato ricer or masher, then mix in the simmered leeks with their milk and the cooked cabbage. Stir until fluffy and season with nutmeg, salt, and pepper.
5
In another pot, simmer the quartered scallops, bay leaf, second sliced leek (3 oz.), salt, and pepper to taste in 1 cup of milk for 5 minutes. Strain the milk, discard the bay leaf, and reserve the leeks.
6
In a pan, melt 2 tablespoons of butter and add flour to make a roux. Stir continuously while gradually adding the strained milk. Incorporate garlic, chili pepper flakes, and whiskey. Cook until the sauce thickens, about 5 minutes.
7
Add sliced mushrooms, defrosted peas, scallops, and reserved leeks to the sauce. Stir to combine.
8
Preheat the oven to 375°F (190°C). Butter a deep pie or casserole dish and pour in the scallop mixture.
9
Spread the mashed potatoes on top of the scallop mixture, creating a smooth crust. Drizzle melted butter over the top.
10
Place the dish on a baking sheet and bake in the oven for 20-30 minutes until the top is lightly browned.
11
Garnish with fresh parsley before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Irish Scallop and Mushroom Pie with Colcannon Crust?
It is a comforting one-dish meal featuring sea scallops, mushrooms, and peas in a whiskey cream sauce, topped with a traditional Irish colcannon crust made of mashed potatoes, leeks, and cabbage.
How many servings does this recipe make?
This recipe is designed to yield 6 servings.
What are the primary ingredients in the colcannon topping?
The topping consists of 3 lbs of potatoes, 6 ounces of shredded green cabbage, leeks, milk, butter, and a pinch of nutmeg.
What kind of scallops are used in this pie?
The recipe calls for 1 lb of sea scallops, which should be quartered before cooking.
Is there alcohol in this recipe?
Yes, the recipe includes 2 tablespoons of Irish whiskey to flavor the cream sauce.
What temperature should the oven be set to?
Preheat your oven to 375°F (190°C) before baking the pie.
How long does the pie need to bake?
The dish should bake for 20-30 minutes until the mashed potato top is lightly browned.
How do I prepare the cabbage for the crust?
Simmer the shredded cabbage in a small pot of water for 10-15 minutes until tender, then drain and mix with butter.
How are the leeks prepared for the topping versus the filling?
One portion of sliced leeks is simmered in milk for the potato mash, while the other portion is simmered with the scallops to flavor the filling sauce.
What provides the subtle 'kick' mentioned in the description?
A pinch of chili pepper flakes added to the roux-based sauce provides a subtle spicy note.
What type of mushrooms should I use?
The recipe specifies 1/4 lb of sliced button mushrooms.
Do the peas need to be fresh or frozen?
You should use 1 cup of frozen peas that have been defrosted and drained.
How do I make the sauce for the scallop mixture?
Melt butter and stir in flour to make a roux, then gradually add the milk used to simmer the scallops, along with garlic, chili flakes, and whiskey.
What spices are used to season the colcannon?
The potato and cabbage mixture is seasoned with a pinch of ground nutmeg, salt, and pepper.
Should I peel the potatoes?
Yes, the potatoes should be peeled and quartered before boiling.
What should I do with the milk used to simmer the scallops?
Strain the milk to remove solids and reserve it; it is used as the liquid base for the savory cream sauce.
Is a bay leaf used in the final dish?
No, the bay leaf is simmered with the scallops and milk for flavor but should be discarded before assembly.
How do I achieve a smooth colcannon crust?
Mash the boiled potatoes using a potato ricer or masher before stirring in the simmered leeks, milk, and cabbage.
What is the final garnish for the pie?
Garnish the finished dish with freshly chopped parsley.
Can I use a different type of dish for baking?
The recipe recommends a deep pie dish or a casserole dish.
How do I prevent the pie from bubbling over in the oven?
Place the pie dish on a baking sheet before putting it in the oven to catch any drips.
What is the role of the roux in this recipe?
The roux, made from butter and flour, acts as a thickening agent for the whiskey and milk sauce.
How long do the potatoes take to boil?
Boil them in a medium pot of water until they are tender.
Is the garlic cooked before being added to the sauce?
The minced garlic is incorporated into the roux and milk mixture and cooked for about 5 minutes as the sauce thickens.
What is the total amount of butter needed?
You will need 4 tablespoons in total: 2 for the cabbage and 2 to melt and drizzle over the potato crust.
Can I use different types of scallops?
While the recipe specifies sea scallops, you could use bay scallops, though they may not require quartering.
What makes this dish traditional 'Irish'?
The use of colcannon (potatoes and cabbage), leeks, and Irish whiskey are hallmarks of traditional Irish culinary flavors.
How do I prepare the leeks to ensure they are clean?
Leeks should be rinsed well after slicing to remove any dirt or grit trapped between the layers.
Does the recipe require salt and pepper?
Yes, salt and freshly ground black pepper are used to taste in both the potato topping and the seafood filling.
How much whiskey is used?
The recipe calls for 2 tablespoons of Irish whiskey.