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Recipe for :

Scallop and Mushroom Pie

This recipe comes from The Geat British Kitchen web site and has been reproduced with the permission of The British Food Trust which runs the site.

The British Food Trust website is a major resource for all those in the UK and around the world who are enthusiasts for British cooking, its past traditions and future potential. Most of the recipes on Trust's web site are indeed traditional and, taken together, define the legacy of British Cuisine. But of course cooking and recipes are ever-changing, no more so than with British cooking, which has always been hugely influenced by other cultures, many of which are now part and parcel of our contemporary cuisine. The Trust's overriding interest, then, is not that everything in the Kitchen should be the pre-War idea of British, important though that foundation is, but to share and enjoy the rich diversity of the culinary life that is readily found in the British Kitchen today (wherever in the world that Kitchen may be!).

The Trust is a registered charity (Number 1064844), the aim of which is to stimulate the awareness and involvement of the general public in British food and cooking and to foster the production, supply and consumption of good food.

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Scallops have a delicate flavour and pleasant texture which blends well with the haddock. The sliced corals add colour to the dish, which in Ireland is usually baked and served in the individual scallop shells. Here an oven-proof dish is used.


4 Scallops
450g Haddock fillets (1 lb) after beingskinned, boned and cut into chunks
1 Bay leaf
6 black peppercorns
1 small onion, finely chopped
450ml Milk ( 3/4 pint)
700g potatoes, cooked (1 1/2 lb)
65g Butter (2 1/2 oz)
110g Mushrooms, sliced (4 oz)
25g plain flour (1 oz)
4 tbsp dry sherry
2 tbsp single cream
chopped fresh parsley, for garnish


  • Pre-heat oven to 180 C / 350 F / Gas 4.
  • If necessary, remove and discard the tough white 'muscle' from each scallop. Separate the red corals from the scallops, then cut the white part into fairly thick slices.
  • Put the sliced scallops and the haddock in a medium saucepan with the bay leaf, peppercorns, onion and 300 ml ( 1/2 pint) of the milk.
  • Simmer gently for 10 - 15 minutes, until tender. Five minutes before the end of cooking time, add the corals.
  • Meanwhile, mash the potatoes with the rest of the milk and 25g (1 oz) of the butter.
  • Drain the haddock and scallops, reserving the milk.
  • Melt 25g (1 oz) of the butter in another saucepan and fry the mushrooms for 2 minutes.
  • Stir in the flour and cook for 1 minute.
  • Remove from the heat and gradually stir in the reserved milk. Bring to the boil, stirring constantly, then simmer for 2 - 3 minutes until thick and smooth.
  • Add the sherry, cream and the haddock and scallops and mix well.
  • Turn into an ovenproof serving dish, cover with the mashed potatoes and dot with the remaining butter.
  • Bake for 20 minutes or until the top is brown.
  • Sprinkle with parsley to garnish.

Serves 4