8 Reviews of Sea Scallop and Cod Pie Topped With Mashed Potatoes

From: Sassy Syrah

On May 1, 2004

Rita, we loved this. I used white wine, Royal Basa, and the scallops. I made a minor change of poaching the fish with 2 bayleaves. I also added a little dill to the white sauce. This was such a good recipe, I can see a number of variations. Baby spinach might be nice, spring onions (as you suggested Rita). Simon wants to try it scallop only..

From: NoraMarie

On Oct 4, 2005

We love seafood and this is so good. I added shrimps to it. Will make again.

From: Chef KoKo

On Aug 29, 2006

This recipe was very good. I made a few changes by using Basa fish and shrimp. It's great for the cold days of winter. I will make this again for sure.

From: CuteOne

On Sep 5, 2008

A favorite - I even served this for my in-laws the first time I made them dinner. That is how good it is. I put some peas in at the end to add some color, no changes otherwise.

From: Dwynnie

On Aug 25, 2009

This was tasty--though I substituted 1/2 minced onion and 1 cup of peas for the mushrooms. Also, next time I might make this as scallop and crab--and will probably pay more attention to my simmer to make sure I reduce the milk enough! (I had a bit of spillage and the potatoes sunk before I could smooth them to the edges!) Thank you for a very nice dinner!

From: Evie*

On Jun 2, 2005

Absolutely delicious. I used gurnard for the fish..(1 lb) and kept the scallops whole as they weren't very large. I also chopped a couple of spring onions as suggested by Rita in step 7. Great dinner..I served with Sweet English Peas.

From: nuwa

On May 17, 2006

I used pacific dory (basa) for the fish, cremini mushrooms, and mirin in place of the sherry. I loved the creamy sweetness of the sauce! Sadly the scallops I used weren't very themselves very sweet, might substitute shrimps for the scallops in future.

From: BonnieZ

On Feb 2, 2006

This was quite good and different. In order to make it heart healthy but retain the creaminess I used fat free evaporated milk, reserving 1/4 cup to mix with wondra flour which I then added to the hot mixture. I did use the scallions as suggested by Rita and chose to bake in individual gratin dishes for ease of serving. Thank you Rita for sharing the recipe.