Scallops, Mushroom, Pea Pie With Colcannon Topping - cooking recipe

Ingredients

Colcannon
6 ounces green cabbage, shredded
2 tablespoons butter
3 lbs potatoes, peeled and quartered
1 leek, white part about 1 1/2 ounces rinsed well and sliced
1 cup milk
1 pinch ground nutmeg
salt & freshly ground black pepper
2 tablespoons butter (melted to top the pie)
Scallop and Mushrooms
1 lb sea scallops, quartered (10 scallops)
1 bay leaf
1 cup milk
1 leek, white part about 3 ounces rinsed well 1 cup sliced
2 tablespoons butter
2 tablespoons flour
1 garlic clove, minced
1 pinch chili pepper flakes
2 tablespoons Irish whiskey
1/4 lb button mushroom, sliced
1 cup frozen peas, defrosted and drained
salt and pepper
parsley, garnish

Preparation

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.