Tasmanian Scallop Pie

A creamy, comforting seafood pie showcasing sweet scallops in a rich sauce, topped with golden puff pastry. This Aussie coastal classic brings the ocean to your table in the most delicious way.

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
35 minutes
Total time
50 minutes

Ingredients

  • 500g scallops, cleaned, roe removed if attached (fresh or thawed)
  • 60g butter (about 4 tbsp)
  • 1 medium leek, white and light green parts only
  • 2 stalks celery
  • 3 cloves garlic
  • 3 tbsp plain flour
  • 120ml white wine (dry, such as Sauvignon Blanc)
  • 250ml fish stock (or seafood stock)
  • 150ml heavy cream
  • 1 tsp Dijon mustard
  • 1 lemon (for juice and zest)
  • 3 tbsp fresh parsley
  • 2 tbsp fresh dill
  • to taste salt
  • to taste black pepper (freshly ground)
  • 1 sheet puff pastry (thawed if frozen, about 320g)
  • 1 egg (for egg wash)

Instructions

  1. Preheat your oven to 200°C (400°F).
  2. Pat 500g scallops dry with paper towels and set aside.
  3. Slice 1 medium leek (white and light green parts only) into thin rounds, then rinse thoroughly to remove any grit.
  4. Finely dice 2 celery stalks.
  5. Mince 3 garlic cloves.
  6. In a large skillet over medium heat, melt 60g butter.
  7. Add the sliced leek and diced celery to the butter. Sauté, stirring occasionally, until softened, about 5 minutes.
  8. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
  9. Sprinkle 3 tbsp plain flour over the vegetables and stir to coat completely. Cook, stirring, for 1 minute to remove the raw flour taste.
  10. Pour in 120ml white wine, stirring to deglaze the pan and scrape up any browned bits from the bottom.
  11. Add 250ml fish stock, stirring constantly until the mixture is smooth and begins to thicken.
  12. Stir in 150ml heavy cream, 1 tsp Dijon mustard, the juice of 1 lemon (about 2 tbsp), and the zest of half the lemon. Bring to a gentle simmer.
  13. Finely chop 3 tbsp fresh parsley.
  14. Finely chop 2 tbsp fresh dill.
  15. Add the chopped parsley and chopped dill to the sauce, then season with salt and black pepper to taste. Remove from heat.
  16. Gently fold the scallops into the creamy sauce until evenly distributed.
  17. Transfer the scallop mixture to a 1.5-litre pie dish or baking dish, spreading it into an even layer.
  18. Unroll 1 sheet puff pastry and drape it over the pie dish, trimming any excess that hangs more than 2cm over the edge. Press the edges gently to seal against the rim of the dish.
  19. Beat 1 egg with 1 tbsp water to make an egg wash.
  20. Brush the puff pastry top generously with the egg wash. Cut 2-3 small slits in the center to allow steam to escape.
  21. Bake in the preheated oven until the pastry is puffed and deeply golden, about 25 minutes.
  22. Remove from the oven and let rest for 5 minutes before serving.