Ancient Ireland
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Irish Scallop and Mushroom Pie

"May the good saints protect you and bless you today
And may trouble ignore you each step of the way."
~ Irish Blessing

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Rugged Coast, Dingle Peninsula, Ireland
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Canova, Pat
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Obviously, this savory pie could be served as a main dish, so perhaps I
am taking liberties in including it in the Appetizer section.  It seems to me,
though, that it would make a delightful first course.  Hope you agree!
 

Scallop and Mushroom Pie
The Frugal Gourmet on Our Immigrant Ancestors:
Recipes You Should Have Gotten from Your Grandmother
By Jeff Smith, 1990, William Morrow and Co., Inc.

Serves 4-5

“Theodora Fitzgibbon, in her fine book on Irish cooking (A Taste of Ireland in Food and Pictures),  gives us another dish that has always been popular with
the Irish immigrant. Yes, it contains potatoes, but it is a pie of seafood and mushrooms. I served this one night at a very formal Irish dinner party and
my  guests were very delighted…”

1 1/2 pounds fresh scallops
1 cup milk
Salt and freshly ground black pepper to taste
1 generous tablespoon butter
1 heaping tablespoon all-purpose flour
1/4 pound mushrooms, sliced
1/4 cup sweet Sherry
3 cups cold mashed potatoes
Garnish
1 tablespoon chopped parsley

Cut the cleaned scallops in half if they are large and simmer them in the
milk, with salt and pepper, for 15 minutes. Strain, but reserve the milk.
Melt the butter in a saucepan, add the flour, and mix well, then gradually
stir in the warmed milk, seeing that it is free from lumps. Add the mushrooms, Sherry, and scallops. Put into an ovenproof dish and cover
the top with mashed potatoes. (You may wish to mix the potatoes with a
little bit of milk so that they can be spread like an icing over the scallops.)
Dot with additional butter and bake in a 350-degree [F] oven until the top
is gently browned, about 20 to 30 minutes. Garnish with parsley.
 

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