Cast Iron Cookware

Recipe – Scallop Pie

July 9, 2012 0 comments
pie recipe

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.


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

Scallop 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:

  1. Sweat sliced onions with olive oil and butter in a low to medium heat pot. Cook until starting to caramelise.
  2. Add fish stock and bay leaves, reduce by half.
  3. Add the milk, cream and thyme, reduce by half.
  4. Strain and set aside
  5. In a new pan heat the butter over low heat, add in the flour, and cook for 1 – 2 mins until turning blonde.
  6. Slowly add in the creamy stock while whisking. Bring to a light boil and stir until smooth and slightly thick. Set aside once done.
cast iron pie dish

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
cast iron casserole

Oigen 10cm individual casserole – round

Method – pie

  1. Pre-heat oven to 190C
  2. Cut 16 scallops in half
  3. In a cast iron pan add some butter and oil with the vegetables.
  4. Cook vegetables until fragrant, add in garlic, cook 1 minute then remove from heat.
  5. In a bowl add the soubise sauce (still warm), vegetables and thyme, mix gently.
  6. 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)
  7. 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.
  8. Bake for 20 minutes or until pastry is golden brown

scallop pie……..




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