Scallops And Mushroom Pie
A rich, creamy scallops and mushroom pie featuring tender seafood in a luscious sauce, topped with mashed potatoes and a golden broiled crust—perfect for seafood lovers and special occasions.
Ingredients
Instructions
- Rinse scallops under cold water.
- Drain scallops and set aside.
- In a medium saucepan, combine scallops, milk, and salt.
- Bring to a boil, then reduce heat and simmer for 5 minutes.
- Drain scallops, reserving the milk.
- Melt 2 tablespoons of butter in a medium saucepan.
- Add sliced mushrooms and sauté for 5 minutes.
- Remove from heat.
- Blend in flour into the mushroom mixture.
- Gradually stir in the reserved milk until smooth.
- Bring to a boil, stirring constantly, and cook until the sauce thickens.
- Reduce heat and simmer for 5 minutes.
- Cut large scallops in half.
- Add scallops to the sauce.
- Stir in sherry and bring back to boiling.
- Pour the mixture into an 11-inch gratin pan or a 9-inch pie plate.
- Spoon mashed potatoes over the top.
- Drizzle with remaining melted butter.
- Run under the broiler 4 inches from heat for 3 minutes or until lightly browned.
- Serve immediately, topped with chopped parsley.
Tips & Substitutions
To enhance the flavor of your Scallops And Mushroom Pie, consider using a splash of white wine instead of sherry or adding a pinch of nutmeg to the sauce. For a vegetarian twist, substitute the scallops with a mix of hearty vegetables like zucchini and bell peppers. Ensure the mushrooms are fresh for the best flavor and texture.
Serving Suggestions
Serve the Scallops And Mushroom Pie immediately, garnished with chopped parsley for a fresh touch. It pairs beautifully with a light salad or steamed green vegetables. For a complete meal, consider offering crusty bread on the side to soak up the delicious sauce. Alternatively, browse more American recipes for inspiration.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in an oven set to 350°F (175°C) for about 15-20 minutes, or until heated through. Avoid microwaving, as it can make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops And Mushroom Pie contains roughly 270 calories, with 8g protein, 41g carbohydrates, and 8g fat. It is an excellent source of vitamin D (149% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1755mg per serving (76% 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 use frozen scallops for this recipe?
Yes, you can use frozen scallops, but be sure to thaw them completely in the refrigerator before cooking. This will help maintain their texture and flavor. Pat them dry with paper towels to remove excess moisture before adding them to the sauce.
What type of mushrooms work best in this dish?
While any fresh mushrooms can be used, cremini or shiitake mushrooms add a deeper flavor that complements the scallops nicely. Avoid canned mushrooms, as they won't provide the same freshness and texture.
Can I make this dish ahead of time?
Yes, you can prepare the scallop and mushroom filling a day in advance. Store it in the refrigerator and then assemble and bake the pie just before serving. This allows the flavors to meld together and makes for an easy meal prep.
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).