Scallop Shepherd's Pie

Ingredients

• 1 lb. scallops, fresh or frozen
• V2 cup chopped onion
• 3 fbsp. buffer or other fat, melted
• 1 '/2 tsp. cornstarch
• V2 fsp. salt
• Dash white pepper
• 1 cup cooked peas
• 1 cup cooked sliced carrots
• 1 cup mashed potatoes
• Dash paprika

Method

1. 1

   Thaw frozen scallops.

2. 2

   Remove any shell particles and wash.

3. 3

   Cut scallops into 1-inch pieces.

4. 4

   Cook onion and scallops in butter for 3 to 4 minutes, stirring occasionally.

5. 5

   Blend in cornstarch and seasonings and cook until thick, stirring constantly.

6. 6

   Add peas and carrots.

7. 7

   Place in 6 well-greased, individual 5-ounce custard cups.

8. 8

   Place a layer of mashed potatoes over top of each pie.

9. 9

   Sprinkle with paprika.

10. 10

    Bake in a very hot oven, 450° F., for 15 to 20 minutes or until brown.

As published

This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 10. The excerpt below is the record exactly as published.

Scallop Shepherd's Pie 1 lb. scallops, fresh or frozen V2 cup chopped onion 3 fbsp. buffer or other fat, melted 1 '/2 tsp. cornstarch V2 fsp. salt Dash white pepper 1 cup cooked peas 1 cup cooked sliced carrots 1 cup mashed potatoes Dash paprika

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