Best Scallop Pie Irish Recipes

IRISH SEAFOOD PIE

Steps:

• FOR THE PASTRY: Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water , 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl. Gather pastry into a ball; shape into flattened round. Wrap in plastic wrap.
• PREPARE FILLING; If scallops are large, cut into 1 inch pieces. Cook and stir mushrooms and leek in 2 tablespoons of the margarine in 10 inch skillet over medium heat until mushrooms are light brown and liquid is evaporated, about 5 minutes. Remove from skillet. Heat 2 tablespoons of the margarine in skillet until hot. Cook and stir scallops over medium heat until white, 4 to 5 minutes. Remove with slotted spoon. Drain liquid from skillet, reserving 2 tablespoons.
• Heat remaining 1/4 cup margarine in skillet over low heat until melted. Stir in flour, salt, mustard and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in half and half. Add enough wine to reserved scallop liquid to measure 1/3 cup; stir into half and half mixture. Heat to boiling stirring constantly; boil and stir 1 minutes. Stir in mushroom mixture and scallops. Pour into ungreased shallow 1 1/2 quart casserole.
• Heat oven to 425°F Unwrap pastry and place on well floured board. Roll dough 1 inch large than top of casserole, using floured stockinet covered rolling pin. Cut out designs with 1 inch cookie cutter. Place pastry over top of casserole; turn edges under and flute. Mix egg yolk and water; brush over pastry. Bake until golden brown, about 25 minutes. Serve with lemon wedges if desired. 4 servings.
• Betty Crocker's new International Cookbook.

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.

SCALLOP PIE

Steps:

• Pre heat over to 375 degrees, grease or spray a 9" pie plate.
• Mix together mashed potatoes 2 Tbl butter and the egg, spoon mix around the edges of your pie plate - use all the potatoes.
• In a sauce pan, bring wine to a boil, reduce to a simmer add scallops and mushrooms cook for 8-10 minutes. Drain, reserving 1 cup of the liquid, set aside.
• In pan melt butter, then add flour and salt making a roux, cook for a few minutes while stirring, then slowly whisk in the reserved cooking liquid, cook till smooth and slightly thickened. Remove from heat and stir in cheese, mushrooms and scallops.
• Pour scallop mixture into the center of the potatoes and bake for 8 minutes.
• Note.
• The original recipe called for canned mushrooms which I never use now. If you do use them, do not cook them in the initial step with the scallops, just add them with the cheese. To cook them slightly before the short baking time poach them with the scallops, though you could also lightly saute them while making the roux.

TASSIE CURRY SCALLOP PIE

Steps:

• Quarter potatoes and boil until soft, around 20 minutes.
• Slightly cool potatoes under cold running water, peel skin and mash with half a cup of the milk and then set aside, it will be runny.
• Melt butter in large saucepan over medium heat and saute onion a few minutes until soft.
• Add curry powder and stir fry for one minute.
• Blend half a cup of milk with the flour.
• Add milk / flour fix and scallops to saucepan and bring to boil, stirring constantly.
• Cook further two minutes continuing to stir, remove scallops and reserve.
• Add mashed potato to saucepan, mix well and return to low to medium heat, stirring constantly for a few minutes.
• Reduce heat to low and allow to simmer for 10 minutes, stirring occasionally.
• Cut scallops in half and return to saucepan along with last 1/2 cup milk and allow to simmer a further 20-30 minutes until thickened.
• Remove from heat and allow to cool while preparing the pastry, stirring once or twice.
• Allow pastry sheets to thaw for 10 minutes or so at room temperature.
• Place a 200mm (8") cake dish (must be around 50mm or 2" deep) over the top of one sheet of pastry and scribe around it with a knife to form the lid for the pie.
• Lightly grease the dish and fold the other sheet of puff pastry into the bottom to form the base. You may need some reserved pastry from the lid to tidy things up depending on the size of the sheets.
• Pour the cooled mixture into the dish and place the pastry lid over the top, folding the edges up and trimming as required to make it neat.
• Brush the top of the pastry with either water or milk and prick with a knife a few times in the middle to form some vent holes.
• Bake in preheated oven at 230°C (450°F) for 20 minutes.