Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean the scallops and cut in half, leave fish whole then simmer in the milk for 15 minutes. | 2. Strain, reduce the liquid cooking for 5 more minutes. | 3. Heat 2 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. | 4. Season with salt and white pepper, add the sliced mushrooms and simmer for about 10 minutes longer; then add the sherry and finally the scallops and fish. | 5. When hot, transfer to an oiled 2 quart ovenproof dish and cover with mashed potatoes, making sure they cover the fish right to the edges. | 6. Dot with the remaining butter sprinkle with paprika and bake in a moderate oven, 350°F, for 20-30 minutes, or until the top is turning brown. | 7. 04/29/04- I made this again adding 2 sliced scallions and 1/4 cup green peas to the fish just before topping with potatoes.And used vermouth because I ran out of sherry. | 8. 3?18/11 I made it this yer topped with Recipe #367251. | 9. I also did add scallions and green peas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sea scallop	8			-	-	-	-
	3/4	lb		302.6007	0.0	67.3202	1.7
milk	2	cups		297.68	23.3264	15.372	15.9576
salt	1	teaspoon		-	-	-	-
white pepper	1	teaspoon		7.104	1.6466	0.2496	0.0509
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
mushroom	1/2		sliced	-	-	-	-
sherry wine	1/4	cup		302.6007	0.0	67.3202	1.7
potato	1 1/2 - 2 1/2		mashed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.