SCALLOP AND MUSHROOM PIE

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.