Scallop Pie Recipe

Scallop shell pies

Name: Scallop shell pies
Total time: 55 min
Yield: Serves 4 as a starter
Ingredients: 35g unsalted butter; 1 leek white only, finely chopped; 1 medium carrot finely shredded; 1 clove garlic bashed; a few sprigs thyme leaves picked; 150ml white wine; 150ml double cream; 8 scallops cleaned, roe removed and 4 shells reserved; 500g block ready-made puff pastry plus flour for dusting; 1 egg beaten; 4 tbsp rock salt

Adam Bush

Published: June 22, 2019 at 4:01 PM

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Serves 4 as a starter

Easy

Total time: 55 mins

+ chilling

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We serve these pretty pies in their original scallop shell and top with flaky puff pastry, a perfect way to impress guests

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Alternatives

Complete the dish

Try these scallop shell pies, then check out our classic fish pie and scallop risotto.

Ingredients

Nutrition

35g unsalted butter
1 leek

white only, finely chopped
1 medium carrot

finely shredded
1 clove garlic

bashed
a few sprigs thyme

leaves picked
150ml white wine
150ml double cream
8 scallops

cleaned, roe removed and 4 shells reserved
500g block ready-made puff pastry

plus flour for dusting
1 egg

beaten
4 tbsp rock salt

Nutrition: per serving

kcal829
fat61.7g
saturates33.2g
carbs45.6g
sugars5.7g
fibre5.5g
protein14.1g
salt1.5g

Method

step 1

Heat the butter in a pan and gently cook the leek with a pinch of salt for 10 minutes until soft. Add the carrot, garlic and thyme, and cook for another 2 minutes. Pour in the wine and reduce to a 1/3. Add the cream and bubble until thick. Season, remove the garlic clove, and cool.
step 2

Cut each scallop in half horizontally and divide between the 4 shells. Spoon over some of the sauce.
step 3

Roll out the puff pastry on a lightly floured worksurface to the thickness of a £1 coin. Cut roughly to cover each shell, drape over and then trim neatly to fit. Press at the edges to seal tightly. Use the back of a knife to gently make long marks along the pastry, imitating a scallop shell. Brush with beaten egg and chill for 30 minutes.
step 4

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.

Discover our best scallop recipes here...

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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