Scallops Mushroom Pea Pie With Colcannon Topping Food

MINI SCALLOP CASSEROLES

Steps:

• In a large skillet, saute celery, mushrooms, green pepper and onion in butter until tender. Stir in flour, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened., Reduce heat; add scallops. Cook, stirring occasionally, 3-4 minutes or until scallops are firm and opaque., Preheat oven to 350°. Divide mixture among four 10-oz. ramekins or custard cups. In a small bowl, combine crumbs and butter; sprinkle over scallop mixture. , Bake, uncovered, 15-20 minutes or until bubbly. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

SAUSAGE AND GREEN PEA PIE

Steps:

• Heat the oil in a large skillet. Add sausage and crumble. Saute over medium heat until cooked through.
• Add pasta sauce, water, and peas and bring to a boil.
• Pour into a pie plate.
• Unroll and separate breadsticks. Place 6 of the breadsticks across the pie plate over the sausage mixture, twisting each one and spacing evenly. Place the remaining 6 breadsticks over the first in the opposite direction, creating a lattice pattern. Trim ends if needed.
• Bake at 375 degrees for 25 minutes.

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.

PECAN BAKED SCALLOPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange scallops in a single layer in a baking dish. Combine wine and lemon juice in a small measuring pitcher. Add salt and pepper to taste, and pour over the scallops.
• Combine cracker crumbs, pecans, and parsley in a small bowl. Spoon evenly over the scallops. Drizzle the crumb topping with melted butter.
• Bake in preheated oven until topping is golden and scallops are opaque, 10 to 12 minutes.

CREAMY TUSCAN SHRIMP AND SCALLOPS

Steps:

• Rinse scallops and shrimp and pat dry with a paper towel. Season both sides with salt and pepper.
• Heat olive oil in a large skillet over medium high heat. Cook scallops first - Cook scallops on each side for approximately 2-1/2 minutes, or until browned. Transfer to a plate.
• Add more olive oil to the skillet if necessary and cook shrimp - Cook for about 1-1/2 minutes on each side or until shrimp have just turned pink on both sides. Transfer to the plate with the cooked scallops and set aside.
• Add garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds).
• Add broth, cream, sun dried tomatoes, Parmesan cheese and Italian seasoning. Stir well to combine.
• Bring to a boil, reduce heat and simmer 3-4 minutes. Add spinach and continue to simmer until spinach is wilted and sauce is slightly thickened (about 1-2 minutes).
• Season with salt and pepper, if desired.
• Return shrimp and scallops to skillet and serve topped with cream sauce.
• Optional: serve over cooked pasta, if desired.

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.

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.

COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS IN CREAM SAUCE)

Steps:

• Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.

SCALLOPS WITH A CREAMY SAUCE.

Steps:

• heat a little amount of oil in a pan
• add the crushed garlic cloves and chopped shallots,until shallots are golden brown.
• next add the cream and wine, lemon juice and parsley into the pan.keep on a low heat until starts bubbling then add seasoning.
• Now in a frying pan but i little oil in, wait until the oil is hot and add the scallops cook well for about 1-2 minutes on both sides or until golden brown.
• serve the scallops with the sauce and season again, serve with a warm bread baton