If you like cream based seafood dishes you’ll love this recipe for scallop pies. Perfect for a cold night. Match with a chablis or dry sake.
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Scallop, fennel and thyme pie
Serves: 4
Prep time: 1 hour
Equipment: 4 x individual cast iron casserole dishes, heavy based pot
Cooking time: 30 mins sauce and 20 – 25 mins pie
Oigen 12cm individual casserole – oval
Soubise sauce ingredients
- 500g rough chopped onion
- 25g butter
- 1 tsp EVOO
- 200ml fish stock
- 200ml full cream milk
- 200ml cream
- 2 bay leaves
- 50g butter
- 50g flour
Method – soubise sauce:
- Sweat sliced onions with olive oil and butter in a low to medium heat pot. Cook until starting to caramelise.
- Add fish stock and bay leaves, reduce by half.
- Add the milk, cream and thyme, reduce by half.
- Strain and set aside
- In a new pan heat the butter over low heat, add in the flour, and cook for 1 – 2 mins until turning blonde.
- Slowly add in the creamy stock while whisking. Bring to a light boil and stir until smooth and slightly thick. Set aside once done.
Soubise sauce
Pie ingredients
- 16 scallops
- 160g brown onion (fine dice)
- 100g carrot (1cm dice)
- 100g celery (fine dice)
- 160g baby fennel (fine dice)
- 80g leek (fine dice)
- 4 clove garlic (fine dice)
- ½ bunch picked thyme
- puff pastry
Oigen 10cm individual casserole – round
Method – pie
- Pre-heat oven to 190C
- Cut 16 scallops in half
- In a cast iron pan add some butter and oil with the vegetables.
- Cook vegetables until fragrant, add in garlic, cook 1 minute then remove from heat.
- In a bowl add the soubise sauce (still warm), vegetables and thyme, mix gently.
- In your favourite individual cast iron casserole dish, layer up the pie alternating a spoon of the mix and scallop’s till full (8 half scallops per portion)
- Cover with a pastry lid cut 1 cm bigger then the pan. Place pastry on top, followed by beaten egg yolk, seal and sprinkle with salt flakes and thyme.
- Bake for 20 minutes or until pastry is golden brown
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Enjoy!
