SCALLOP PIE RECIPE - FOOD.COM
This recipe was demonstrated by a fellow classmate at an evening course on fish cookery that I took over 30 years ago. It sounded odd - who puts cheddar cheese with scallops!? but tasted delicious. Only use instant potatoes if you can get high quality ones that don't have artificial ingredients or flavors. This make a nice main course served with a salad though would be great served in smaller individual portions as an appetizer. If you make this with bay scallops you may want to reduce the cooking time so you don't end up with rubbery scallops. I like to use a medium sized scallops, if using large ones you may want to cut them in half. Please note that you need to reserve some of the cooking liquid when draining the scallops. Cooking time does not include preparing mashed potatoes.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre heat over to 375 degrees, grease or spray a 9" pie plate.
- Mix together mashed potatoes 2 Tbl butter and the egg, spoon mix around the edges of your pie plate - use all the potatoes.
- In a sauce pan, bring wine to a boil, reduce to a simmer add scallops and mushrooms cook for 8-10 minutes. Drain, reserving 1 cup of the liquid, set aside.
- In pan melt butter, then add flour and salt making a roux, cook for a few minutes while stirring, then slowly whisk in the reserved cooking liquid, cook till smooth and slightly thickened. Remove from heat and stir in cheese, mushrooms and scallops.
- Pour scallop mixture into the center of the potatoes and bake for 8 minutes.
- Note.
- The original recipe called for canned mushrooms which I never use now. If you do use them, do not cook them in the initial step with the scallops, just add them with the cheese. To cook them slightly before the short baking time poach them with the scallops, though you could also lightly saute them while making the roux.
Nutrition Facts : Calories 453, FatContent 18.8, SaturatedFatContent 11.2, CholesterolContent 128.1, SodiumContent 1231.9, CarbohydrateContent 29.2, FiberContent 1.9, SugarContent 3, ProteinContent 25.5
TASSIE CURRY SCALLOP PIE RECIPE - FOOD.COM
I came up with this recipe after reading a forum request and concensus was that it was delicious. Adjust the amount of curry powder to taste, two tablespoons is relatively strong. You can also prepare a few hours in advance, pop it all in the fridge and bake later, which is what I did.
Total Time 1 hours 20 minutes
Prep Time 1 hours
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Quarter potatoes and boil until soft, around 20 minutes.
- Slightly cool potatoes under cold running water, peel skin and mash with half a cup of the milk and then set aside, it will be runny.
- Melt butter in large saucepan over medium heat and saute onion a few minutes until soft.
- Add curry powder and stir fry for one minute.
- Blend half a cup of milk with the flour.
- Add milk / flour fix and scallops to saucepan and bring to boil, stirring constantly.
- Cook further two minutes continuing to stir, remove scallops and reserve.
- Add mashed potato to saucepan, mix well and return to low to medium heat, stirring constantly for a few minutes.
- Reduce heat to low and allow to simmer for 10 minutes, stirring occasionally.
- Cut scallops in half and return to saucepan along with last 1/2 cup milk and allow to simmer a further 20-30 minutes until thickened.
- Remove from heat and allow to cool while preparing the pastry, stirring once or twice.
- Allow pastry sheets to thaw for 10 minutes or so at room temperature.
- Place a 200mm (8") cake dish (must be around 50mm or 2" deep) over the top of one sheet of pastry and scribe around it with a knife to form the lid for the pie.
- Lightly grease the dish and fold the other sheet of puff pastry into the bottom to form the base. You may need some reserved pastry from the lid to tidy things up depending on the size of the sheets.
- Pour the cooled mixture into the dish and place the pastry lid over the top, folding the edges up and trimming as required to make it neat.
- Brush the top of the pastry with either water or milk and prick with a knife a few times in the middle to form some vent holes.
- Bake in preheated oven at 230°C (450°F) for 20 minutes.
Nutrition Facts : Calories 751.3, FatContent 39.1, SaturatedFatContent 11.6, CholesterolContent 43.8, SodiumContent 404.4, CarbohydrateContent 72.7, FiberContent 4.6, SugarContent 7.3, ProteinContent 27.4
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SCALLOP PIES RECIPE BY JACKMAN & MCROSS | GOURMET TRAVELLER
From gourmettraveller.com.au
Total Time 40 minutes
Cuisine Modern Australian
- Increase oven to 200C. Roll out pastry on a floured surface to 3mm thick and line six 10cm x 13cm oval pie tins, then cut out ovals to fit tops of pies. Fill cases with vegetable mixture and top each with 4 scallops. Brush pastry edges with water and top with pastry lids, crimp edges and brush with egg. Refrigerate for 15 minutes to rest, then bake until golden and puffed (20-25 minutes). Serve pies hot.
SMALL SCALLOP PARTY PIE RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Finger-food
For the shortcrust pastry
Combine flour and salt in a food processor.
Add chopped butter and process briefly until broken up and just coated with dry ingredients.
Add water and pulse until pastry comes together.
Turn on to workbench, gather and flatten into a disc. Dust with flour and chill at least one hour.
For the filling
Preheat oven to 220 degrees.
Wipe scallops, remove any wisps and the black intestinal thread and return to refrigerator until needed.
Heat fish stock and pour into a jug.
Whisk lemon juice, cream and egg yolk together in a small bowl.
Melt butter, and when foaming stir in the flour.
Cook one minute, then gradually whisk in the hot stock. Stir, bring to the boil and simmer for two minutes.
Add 1/3 of the hot sauce to the egg-yolk mixture.
Stir well, take off the heat and add the rest of the sauce. It will thicken quickly.
Taste for salt and pepper and add the parsley and zest.
Heat a small non-stick pan with the olive oil. Sear the scallops well on both sides (about two minutes).
Lift scallops into a bowl. When they have cooled, spoon over enough of the sauce to make a thick mixture.
Chill scallop filling while you deal with the pastry.
Cut circles of shortcrust to fit muffin pans. (Cut puff pastry for the lids if using and keep refrigerated until needed.)
Fill lined muffin tins with cold scallop mixture. Pack it in well.
Brush edges with egg wash. Settle lids on top. Pinch edges to seal well. Paint with egg wash.
Bake 10 minutes and lower the temperature to 180C.
Cook 20 minutes more. Allow to settle before serving.
SCALLOP PIE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 55 minutes
Category Fish and seafood
Calories 829 calories per serving
- Heat the oven to 200C/fan 180C/gas 6. Put 4 piles of rock salt onto a baking tray and nestle a filled scallop shell into each – this will stop them from toppling in the oven. Brush the shells with more beaten egg then put into the oven for 20 minutes until the pastry is risen and golden.
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