Scallop Pie
Elevate your dinner table with this indulgent and savory Scallop Pie, a show-stopping seafood dish perfect for special occasions or as a unique twist on traditional comfort food. Tender, succulent scallops are nestled in a rich, velvety sauce made with butter, cream, white wine, and aromatic garlic and shallots, creating a luxurious filling that’s both flavorful and satisfying. Enclosed in a golden, flaky shortcrust pastry and brushed with a glossy egg wash, this pie bakes to perfection in just 35 minutes, making it as visually stunning as it is delicious. Serve this elegant scallop pie with a crisp green salad or steamed vegetables for a balanced and unforgettable meal that celebrates the delicate sweetness of fresh scallops. Keywords: scallop pie recipe, seafood pie, creamy scallop filling, shortcrust pastry, scallop dinner idea.
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Recipe Information
Ingredients
- 400 grams Scallops
- 50 grams Butter
- 30 grams All-purpose flour
- 250 milliliters Whole milk
- 100 milliliters Heavy cream
- 50 milliliters White wine
- 2 cloves Garlic
- 1 medium Shallot
- 10 grams Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 sheet Shortcrust pastry
- 1 large Egg
Instructions
Preheat your oven to 190°C (375°F).
Pat the scallops dry with a paper towel and season lightly with salt and pepper. Set aside.
Finely chop the garlic, shallot, and parsley.
Melt the butter in a medium-sized saucepan over medium heat.
Add the shallot and garlic to the saucepan and sauté until softened and fragrant, about 2 minutes.
Sprinkle in the flour and mix well, cooking for 1 minute to form a roux.
Gradually whisk in the milk, stirring constantly to avoid lumps, and cook until the mixture thickens into a smooth white sauce.
Stir in the heavy cream, white wine, and chopped parsley. Season with salt and pepper. Let the sauce simmer gently for 3-4 minutes.
Add the scallops to the sauce and cook for 2 minutes, just to lightly poach them. Remove the saucepan from the heat and allow the filling to cool slightly.
Roll out the shortcrust pastry sheet and line a buttered pie dish with half of the pastry. Trim the edges.
Spoon the scallop filling into the pastry-lined pie dish, spreading it out evenly.
Cover the pie with the remaining pastry sheet. Seal the edges by pinching them together and trim off any excess.
Whisk the egg and lightly brush it over the top of the pie to give it a glossy finish.
Cut a few small slits in the top of the pastry to allow steam to escape.
Bake the pie in the preheated oven for 30-35 minutes, or until the pastry is golden and crisp.
Let the pie rest for 5 minutes before slicing and serving. Enjoy your scallop pie with a side of fresh salad or steamed vegetables.
Nutrition Facts
Calories |
2503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.4 g | 184% | |
| Saturated Fat | 75.4 g | 377% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 4831 mg | 210% | |
| Total Carbohydrate | 187.6 g | 68% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 19.2 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 489 mg | 38% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1915 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
