Sea Scallop and Cod Pie Topped with Mashed Potatoes
Indulge in the comforting elegance of this Sea Scallop and Cod Pie Topped with Mashed Potatoes, a seafood lover’s dream that combines tender bites of cod and succulent sea scallops in a rich, creamy sauce. Topped with a layer of buttery, fluffy mashed potatoes and a golden sprinkle of melted cheddar cheese, this dish is the perfect harmony of indulgent flavors. Infused with aromatic notes of dry white wine, sautéed onions, and fresh parsley, this seafood pie is not only satisfying but also sophisticated. Perfect for a hearty family dinner or an impressive gathering, this recipe is easy to assemble, bakes to perfection in under 25 minutes, and pairs wonderfully with a crisp green salad or a glass of white wine. Whether you're a fan of comforting casseroles or gourmet seafood dishes, this delectable seafood pie is sure to delight.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 0.5 cup Whole milk
- 8 large Sea scallops
- 1 pound Cod fillet
- 0.5 cup Heavy cream
- 0.25 cup Dry white wine
- 1 medium, finely chopped Onion
- 2 tablespoons All-purpose flour
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
- 0.5 cup, shredded Cheddar cheese
Instructions
Peel and chop the russet potatoes into even-sized chunks. Place them in a large pot of salted water, bring to a boil, and cook for 15-20 minutes or until fork-tender.
Drain the potatoes and mash them with 2 tablespoons of butter and whole milk. Season with 1/2 teaspoon of salt and set aside.
Rinse the sea scallops and pat them dry with paper towels. Cut the cod fillet into bite-sized pieces.
Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
Sprinkle the flour over the onions and cook for 1-2 minutes, stirring frequently, to create a roux.
Gradually add the white wine and heavy cream, stirring until the mixture thickens into a smooth sauce. Season with 1/4 teaspoon of salt and black pepper.
Gently fold in the cod pieces and sea scallops. Cook for 2-3 minutes, just until the seafood starts to cook. Stir in the chopped parsley and remove from heat.
Transfer the seafood filling to a baking dish and spread it out evenly.
Top the seafood mixture with the mashed potatoes, spreading them out into an even layer. Use a fork to create texture on the surface.
Sprinkle shredded cheddar cheese over the mashed potatoes.
Bake the pie in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Let the pie cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.3 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 218 mg | 17% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 2327 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
