1. Calcannon: 2. In a medium pot bring the potatoes and water to cover to a boil and simmer until tender. 3. Meanwhile in a small pot simmer the cabbage, covered, with water 10-15 minutes. Drain, add butter to melt and set aside and keep warm. 4. Meanwhile in a small pot simmer the leeks, covered, in the milk for 10 minutes. Set aside and keep warm keep warm. 5. Drain the potatoes and mash them, using a potato ricer or masher, into. 6. a large bowl. Add the leeks with their milk, and the cooked cabbage. 7. Stir with a wooden spoon until fluffy. Season with nutmeg, salt, and pepper. 8. Scallops and Mushrooms: 9. Simmer the scallops, bay leaf, leeks and salt and pepper to taste in milk for. 10. 5 minutes. 11. Strain the milk, discard bay leaf and reserve leeks. 12. Melt the butter add flour, stir well. Gradually add heated cream, garlic, pepper flakes and whiskey. Cook for 5 minutes. 13. Add mushrooms, peas, scallop, and leeks. 14. Butter a deep pie pan or a casserole pan. 15. Pour the scallop mixture in pan. 16. Mound potatoes on the fish and top with melted butter. 17. Place a a sheet pan and bake to warm and brown top lightly. About 20-30 minutes. 18. Garnish with parsley. 19. Yield: Makes 6 servings. ---------------------------------------------------------------------------
Nutrition
Ingredients
