Iriash Scallop Pie

Directions

1. 1
   1. Preheat oven to 350 degrees.
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   Saute mushrooms and shallots in 1-1/2 Tbs. butter, over medium heat, until just golden.
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   2. If using sea scallops, remove the tough muscle and cut each scallop in half.
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   3. Place scallops in saucepan with half & half and salt and pepper bring to a boil, then lower heat to simmer for 5 minutes.
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   4. Drain scallops, reserving half & half.
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   5. Grease inside of an ovenproof casserole dish with 1/2 Tbs. butter.
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   Place scallops in casserole and cover with sauteed mushrooms and shallots. Sprinkle peas and carrots on top.
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   6. Melt 1-1/2 Tbs. butter in saucepan. Add flour and mix well.
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   Gradually stir in warm reserved half & half until all lumps have disappeared.
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    7. Add sherry or cognac then pour liquid over scallops in casserole.
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    8. Spread top with mashed potatoes to seal casserole dish.
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    Dot with remaining 1/2 Tbs. butter and sprinkle with paprika.
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    9. Bake in oven until potatoes are slightly browned, (20-30 minutes).
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    10. Garnish with parsley and serve.