Scallop And Mushroom Pie
A rich and creamy scallop and mushroom pie featuring tender seafood, savory mushrooms, and fluffy mashed potato topping, perfect for elegant dinners or special occasions.
Ingredients
Instructions
- Cut cleaned scallops into halves, avoiding cutting the red coral.
- Simmer scallops in milk with salt and pepper for 15 minutes. Strain and reserve the milk.
- Melt butter in a saucepan.
- Add flour to the melted butter and mix well to form a roux.
- Gradually stir in warm milk, avoiding lumps, until the mixture thickens.
- Add chopped mushrooms and cook briefly.
- Stir in sweet sherry and the cooked scallops.
- Pour the scallop and mushroom mixture into an ovenproof dish.
- Spread cold mashed potato evenly over the top of the mixture.
- Dot the mashed potato with small pieces of butter.
- Bake at 350°F (175°C) until the top is lightly browned, about 20 to 30 minutes.
- Garnish with chopped parsley before serving.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of nutmeg to the roux. If you don't have sweet sherry, a splash of white wine can be a great substitute. For a creamier texture, incorporate a dollop of Slim Sour Cream into the scallop mixture before baking. Always ensure the scallops are fresh for the best taste.
Serving Suggestions
This pie pairs beautifully with a light salad, such as endive with caviar, or steamed vegetables for a balanced meal. A crisp white wine complements the dish well, enhancing the delicate flavors of the scallops. For an added touch, garnish with fresh herbs like dill or parsley before serving.
Storage & Reheating
Leftover scallop and mushroom pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. Avoid microwaving, as it can make the mashed potato rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Scallop And Mushroom Pie contains roughly 1134 calories, with 23g protein, 154g carbohydrates, and 50g fat. It is an excellent source of iron (140% of the Daily Value), vitamin D (93% of the Daily Value), and vitamin C (74% of the Daily Value). Note that it is relatively high in sodium, at 2419mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the scallop and mushroom filling in advance and store it in the refrigerator. Assemble the pie with the mashed potato topping just before baking. This allows for a fresh, hot dish when you're ready to serve it, without compromising on flavor.
What can I substitute for scallops?
If you're looking for a seafood alternative, shrimp or crab meat works well in this recipe. For a vegetarian option, consider using sautéed tofu or a mix of hearty vegetables like artichokes and zucchini, making sure to adjust the cooking time accordingly.
How do I prevent the mashed potato from becoming too dry?
To keep the mashed potato moist, ensure it is creamy and well-seasoned before spreading it on the pie. Adding a little extra butter or cream can help maintain its moisture during baking. Cover the pie with foil for the first half of the baking time to lock in steam.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).