• 1 kg Maris Piper potatoes, peeled and roughly chopped
  • 200 ml semi-skimmed milk
  • 75 g slightly salted butter, plus extra for greasing
  • 150 g button mushrooms, sliced
  • 6 spring onions, sliced
  • 1 bay leaf
  • 1 tbsp plain flour
  • 4 tbsp medium sherry
  • 500 g shelled scallops, defrosted if frozen, large ones halved across the grain


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Use a little butter to grease 4 x 500ml ovenproof dishes.

  2. 2

    Place the potatoes in a pan of cold water. Bring to the boil, then simmer for 10–15 minutes, until tender. Drain and mash with 25ml milk and 25g butter until smooth and creamy.

  3. 3

    Meanwhile, melt 30g butter in a large pan, then add the mushrooms, spring onions and bay leaf, and fry until soft and golden. Stir in the flour and cook for 1 minute.

  4. 4

    Pour in the sherry, then gradually add the remaining 175ml milk, stirring until smooth. Season with salt and freshly ground black pepper. Add the scallops and cook for 3 minutes. Remove from the heat, take out the bay leaf and spoon into the dishes.

  5. 5

    Top the scallop mixture with the mashed potato and rough up the surface with a fork. Dot with the remaining 20g butter and sprinkle with freshly ground black pepper. Place on a baking tray and cook for 30 minutes, until golden.

Nutritional Details

Each serving provides
  • Energy 2135kj 510kcal 26%
  • Fat 18.8g 27%
  • Saturates 10.2g 51%
  • Sugars 5.1g 6%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 414kj/99kcal

Each serving provides

45.0g carbohydrate 5.3g fibre 34.1g protein

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