In this publess part of the world, if you want pub food, you have to make it yourself. One of the few compensations of January is the pleasure of running the oven. There’s snow outside. That was my excuse for making comfort food.
This is a sea scallop pot pie with potatoes, cauliflower, onion, celery, and peas. There are only seven scallops in the pie, plenty enough to flavor it. The winter vegetables and the crust are the main event. I may make this again for Burns Night, which is January 25.
Ale goes with everything.
3 Comments
Cherries bring to mind a jam I used to purchase regularly when I had access to an international market: Sour cherry jam, also sour orange marmalade. Both are terrific but the cherry jam is by far the premium ice cream topping.
Both jams that I was familiar with were Lebanese products which google is not helping me locate this morning. Unfortunately…
Hi Tom: I am wondering if Americans are losing touch with the goodness of sour cherries. I checked Amazon. There are some American products, but others come from France, Austria, Turkey, Romania, and Croatia. Sour cherries require sugar, certainly, but my guess is that their nutritional virtues make up for the sugar. Only a small percentage of Americans, my guess would be, have ever had a cherry pie made from fresh cherries. As for me, not since the 1970s have I had access to a cherry tree. That particular tree peaked and died fairly quickly. Elderly apple trees do very well. But my guess is that cherry trees die in middle age.
You guys can have your cherry pies and jams,(though I like orange marmalade a lot), I will take the Scallop Pub Pie! It looked good enough to eat off the screen. I am definitely making this.
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