Scallop And Mushroom Pie Food

SCALLOP AND MUSHROOM CHOWDER

Steps:

• In medium pot, over medium-high heat, melt 2 tablespoons butter. Dredge scallops in flour. Shake off excess and saute in butter for 3 minutes, or until opaque and starting to color. Use a slotted spoon to remove scallops from pan and set aside.
• Melt remaining 2 tablespoons of butter in pan. Saute mushrooms and celery for 5 minutes.
• Stir in wine, potato soup, clam juice and seafood seasoning. Bring to boil, reduce heat and simmer for 10 minutes. Stir in scallops with any accumulated juice and simmer for 3 minutes.

ELEGANT MUSHROOM PIE RECIPE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.
• Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, and onions, stirring occasionally, until liquid from the mushrooms has cooked down, about 10 minutes. Stir in lemon juice and thyme and simmer 2 minutes.
• Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the Swanson® Chicken Broth, Marsala, and half-and-half, whisking until sauce is smooth and thickened, about 3 minutes. The sauce should be very thick. Season to taste with salt and pepper.
• Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.
• Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate; trim the excess pastry. Spoon the mushroom mixture into the pastry shell.
• Roll out the second sheet of puff pastry, and place on top. Trim excess, and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg.
• Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving.

SCALLOPS, MUSHROOM, PEA PIE WITH COLCANNON TOPPING

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 mixture in pan.
• Mound potatoes on the fish and top with melted butter.
• Place a a sheet pan and bake to warm and brown top lightly. About 20-30 minutes.
• Garnish with parsley.
• Yield: Makes 6 servings.

SEA SCALLOPS AND MUSHROOMS

Steps:

• Place the scallops and mushrooms in a 9-in. glass pie plate or dish. Combine the wine, lemon juice and seasonings; pour over scallop mixture. , Cover and microwave at 50% power for 2 minutes; stir. Cover and microwave at 50% power 4 to 4-1/2 minutes longer or until scallops turn opaque. Stir in melted butter.

SCALLOP AND MUSHROOM GRATIN

Steps:

• Preheat oven to 450°.
• Heat a saute pan over medium-high heat, add the butter and when it stops foaming, add the mushrooms and saute until they are tender and any juices they release have cooked away, about 5 minutes; transfer to an ovenproof dish and spread in an even layer, then top with the tomatoes; arrange the scallops on the mixture and season with salt and pepper.
• Bring about a 1/2 inch of water to a simmer in a large saucepan; mixtogether the egg yolks, 1 tablespoon water, wine and shallots in a stainless steel mixing bowl; set the bowl over the simmering water and whisk constantly until a thick foam forms, about 8 minutes; remove the bowl from the heat, fold in the sour cream and mustard and spoon over the scallops.
• Place dish in the oven and bake until the scallops are nearly cooked through, about 6-8 minutes; if the top is not browned, broil the scallops just long enough to make the top golden brown, 1-2 minutes.
• Serve at once.

BAKED MUSHROOM AND SCALLOPS

Steps:

• Heat half the butter in a skillet over high heat and saute the scallops until lightly browned and not cooked through, about 1 minute per side.
• (Over-sauteeing them will cause them to be tough, so avoid the temptation.) Transfer mixture to a greased glass baking dish.
• Reduce the heat to medium, add the remaining butter, and saute the mushrooms, onion, and garlic for 3 minutes.
• Add the wine and reduce by half, stirring constantly for about 2 minutes.
• Be SURE not to let the mixture burn.
• Add the half-and-half, mustard, lemon juice, salt, and pepper and pour over the scallops.
• Add the cooked rice and stir to combine.
• Bake covered in a preheated 350F oven until bubbly, about 30 minutes.
• Serve garnished with chopped herbs.

MUSHROOM SHEPHERD'S PIE

Steps:

• Preheat oven to 425°. In a Dutch oven, heat butter and 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until browned. Remove and set aside., In the same pan, heat remaining oil. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until wine is almost evaporated. Stir in stock, parsley, thyme, salt, pepper and mushrooms. Bring to a boil; cook 3-4 minutes longer or until liquid is reduced by half., In a small bowl, mix flour and softened butter until blended; stir into mushroom mixture until thickened. Transfer to a greased 11x7-in. baking dish., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding milk, butter, garlic powder, salt and pepper., Spread potatoes over mushroom mixture; sprinkle with cheese. Bake 15-20 minutes or until heated through. If desired, top with additional thyme or parsley.

SAUCY SCALLOPED PIE

Steps:

• Prepare scalloped potatoes according to package directions. Meanwhile, in a small bowl, combine chili sauce and Italian seasoning. In a large bowl, combine the bread crumbs, onion, garlic and 1 cup chili sauce mixture. Crumble beef over mixture and mix well. , Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 15 minutes or until no pink remains; drain. Add mushrooms and Parmesan cheese to scalloped potatoes. Spoon into meat shell. , Bake for 10 minutes or until potatoes are golden brown. Heat the remaining chili sauce mixture; serve with individual servings.

CHICKEN AND FIELD MUSHROOM PIE

Steps:

• Set the oven to 375°F.
• Heat the oil in a heavy-based saucepan. Add the oil and onions. Allow them to cook for 2-3 minutes until softened but not browned. Add the garlic and cook for a further minute.
• Place the potatoes in a large pan of boiling salted water. Cook for 15-20 minutes until tender.
• Next add the chicken and thyme and cook over a slightly higher heat for 4-5 minutes when the chicken should be starting to brown.
• Add the mushrooms and cook for a further 2-3 minutes, until the mushrooms are starting to soften.
• Season the flour really well and add to the pan, stirring well to incorporate all the juices.
• Add the Dijon mustard, stir again and then slowly pour in the stock.
• Bring to boil and then reduce to a simmer and cook for 4-5 minutes, until the sauce is thickened and bubbling.
• Place the milk and the butter in a small pan, until the mixture reaches boiling point, and then remove from the heat.
• Drain the potatoes and return to the pan shaking the pan to prevent them from sticking. Mash the potatoes, stir in the milk and butter and season to taste.
• Meanwhile, add the crème fraiche to the chicken and stir really well.
• Pour the mixture into a 1½ litre pie dish, cover with the mashed potatoes and mark a pattern in them with a fork.
• Bake for 15-20 minutes, until the potatoes are golden and brown.
• Serve with buttered greens or peas.

SCALLOPS WITH MUSHROOMS

Steps:

• Cover Scallops in a bowl with milk, rest them for 10 minutes (don't leave them much longer than this).
• Drain well and coat with flour, shake off excess flour.
• Heat butter and oil in a large skillet.
• Add half the garlic cook a few seconds.
• Add mushrooms, shallots and remaining garlic.
• Stir constantly until done, mushrooms should be tender but not overcooked.
• Add scallops and lemon juice, cook 2-3 minutes (do not over cook).
• Remove scallops etc and keep warm.
• Deglaze the pan with a dash of sherry.
• Pour over scallops and serve.

SEARED SCALLOPS IN MUSHROOM WHITE WINE SAUCE

Steps:

• Spray the scallops lightly with oil. Heat a large, heavy-bottomed nonstick skillet over medium heat until hot. Add the scallops and sear until browned on both sides. Add the mushrooms and saute until cooked. Use a slotted spoon to put on a plate.
• Pour the wine into the skillet, add the thyme and cook, stirring, until reduced by half. Season to taste with salt and pepper. Place the scallop mixture back into the pan and coat with the sauce. Divide among 4 plates and serve immediately.

SAUTEED MUSHROOMS AND SCALLOPS

Steps:

• Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
• Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

SCALLOP PIE (IRISH)

Steps:

• Clean the scallops and cut in half, then simmer in the milk for 15 minutes.
• Strain, reserving the liquid.
• Heat 1 tablespoon of the butter and stir in the flour, cook for about a minute, stirring, then add the milk gradually, stirring all the time to avoid lumps.
• Season with salt and pepper, add the sliced mushrooms and simmer for about 10 minutes longer; then add the sherry or wine and finally the scallops.
• When hot, transfer to an ovenproof dish and cover with mashed potatoes, making sure they cover the fish right to the edges.
• Dot with the remaining butter and bake in a moderate oven, 350F, for 20-30 minutes, or until the top is turning brown.

SCALLOPS AND MUSHROOMS (PAN SEARED)

Steps:

• In a large skillet, heat butter over medium-high heat. DO NOT USE A NON-STICK SKILLET.
• When butter begins to foam, add the minced garlic, scallions, and mushrooms and sauté for 2 minutes, or until tender.
• Add the scallops and sprinkle with half of the garlic powder, half of the salt and half of the pepper. Saute covered for about 3-5 minutes, or until the scallops begin to turn opaque (white).
• Turn the scallops over and sprinkle the rest of the garlic powder, salt and pepper.
• Cover again and continue to sauté another 1 or 2 minutes.
• Once the scallops are cooked, remove to a plate and cover the plate with the lid from the skillet.
• Add the sherry to the skillet that contains the butter, mushrooms and scallions and continue to heat for 1 or 2 minutes.
• Place 6 scallops on each of the 2 dinner plates. Spoon the sauce with the mushrooms and scallions over the scallops and serve.

SHRIMP, SCALLOP, AND MUSHROOM SAUTE

Steps:

• In a large skillet, melt butter over medium heat; add in scallops; saute until they turn opaque, about 3 minutes.
• Add in shrimp; saute until they turn pink, about 3 minutes.
• With a slotted spoon, remove scallops and shrimp to a plate.
• Add in onions, garlic, bell pepper, and mushrooms; saute until vegetables are tender, about 5 minutes (add more butter, if necessary).
• Stir in wine, mustard, lemon juice, salt, and pepper; cook until liquid is slightly reduced, 2-3 minutes.
• Return scallops and shrimp to sauce; cook until reheated and flavors are blended, about 5 minutes.
• Stir in parsley; serve immediately.