Makes one 8 to 9 inch pie
Hey! Mushrooms and Scallops. It doesn’t better much better than that.
Perfect pastry Perfect Pastry or favorite recipe
About 2 tablespoons of butter
1 small leek, well washed and sliced thinly, including about 4 inches of the greens
1/2 pound mushrooms, sliced
2 cups of milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon minced fresh thyme
1/4 cup chopped fresh parsley
Salt and fresh coarse ground black pepper to taste
1 to 1 ½-pounds of scallops - (if they are large, cut them in half)
Make the pastry and chill in the refrigerator for about thirty minutes. Melt the butter in a heavy skillet and gently sauté the leeks until they are soft and translucent but not yet beginning to brown. Add the mushrooms and continue to sauté until they are hot through. Set aside and allow to cool. Mix the milk, eggs, and seasonings together and set aside.
Preheat the oven to 350°Remove the pastry from the refrigerator and line an eight or nine inch pie plate. This will be an open face pie. Scatter the cooled leeks and mushrooms over the bottom of the pie shell. Arrange the scallops on top and pour the egg and milk mixture over all. Set in a larger baking pan and place in the center of the oven.
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Bantry, County Cork |
Half fill the outer pan thus producing a water_bath. Bake for about forty-five minutes, or until a bamboo skewer inserted into the center comes out clean. This may be served hot or at room temperature. I prefer it room temperature with a small dollop of sour cream.
The Bay of Bantry |
