Recipe for :

This recipe comes from The Geat British Kitchen web site and has been reproduced with the permission of The British Food Trust which runs the site.

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Scallops have a delicate flavour and pleasant texture which blends well with the haddock. The sliced corals add colour to the dish, which in Ireland is usually baked and served in the individual scallop shells. Here an oven-proof dish is used.

Ingredients

4 Scallops
450g Haddock fillets (1 lb) after beingskinned, boned and cut into chunks
1 Bay leaf
6 black peppercorns
1 small onion, finely chopped
450ml Milk ( 3/4 pint)
700g potatoes, cooked (1 1/2 lb)
65g Butter (2 1/2 oz)
110g Mushrooms, sliced (4 oz)
25g plain flour (1 oz)
4 tbsp dry sherry
2 tbsp single cream
chopped fresh parsley, for garnish

Method

• Pre-heat oven to 180 °C / 350 °F / Gas 4.

• 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 300 ml ( 1/2 pint) of the milk.

• Simmer gently for 10 - 15 minutes, until tender. Five minutes before the end of cooking time, add the corals.

• Meanwhile, mash the potatoes with the rest of the milk and 25g (1 oz) of the butter.

• Drain the haddock and scallops, reserving the milk.

• Melt 25g (1 oz) of the butter in another 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.

• Turn into an ovenproof serving dish, cover with the mashed potatoes and dot with the remaining butter.

• Bake for 20 minutes or until the top is brown.

• Sprinkle with parsley to garnish.

Serves 4