31 December 2012,00:58 by

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The scallop and mushroom pie is mixed with perfect healthy and appetizing ingredients. With its excellent ingredients, you will never defy its tempting taste and aroma. You can simply have this menu by following its accurate cooking methods.
Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • 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 the milk.
  • Simmer gently for 10-15 minutes, until tender. Five minutes before the end of the cooking time, add the corals.
  • Meanwhile, mash the potatoes with the rest of the milk and the butter. Season to taste. Drain the haddock and scallops, reserving the milk.
  • Melt the butter in another medium 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. Season to taste.
  • Turn into an ovenproof serving dish, cover with the mashed potatoes and dot with the remaining butter.
  • Bake at 180°C (350°F) mark 4 for 20 minutes, or until the top is brown.
  • Sprinkle with parsley to garnish.


  • 2 scallops
  • 250 grams haddock fillet, skinned, any bones discarded and cut into chunks
  • 1 bay leaf
  • 3 black peppercorns
  • 1 small onion, skinned and finely chopped
  • 250 ml fresh milk
  • 350 grams potatoes, cooked
  • 30 grams butter
  • Salt and pepper
  • 50 grams mushrooms, sliced
  • 15 grams plain flour
  • 30 ml dry sherry
  • 15 ml fresh single cream
  • Chopped fresh parsley, to garnish

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