Scallop Pie Recipe

Scallop shell pies

  • serves 4 as a starter
  • Easy

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



  • unsalted butter 35g
  • leek 1, white only, finely chopped
  • carrot 1 medium, finely shredded
  • garlic 1 clove, bashed
  • thyme a few sprigs, leaves picked
  • white wine 150ml
  • double cream 150ml
  • scallops 8, cleaned, roe removed and 4 shells reserved
  • ready-made puff pastry 500g block, plus flour for dusting
  • egg 1, beaten
  • rock salt 4 tbsp


  • 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...

BBQ Scallops in Shell Recipe

Nutritional Information

  • Kcals 829
  • Fat 61.7g
  • Saturates 33.2g
  • Carbs 45.6g
  • Sugars 5.7g
  • Fibre 5.5g
  • Protein 14.1g
  • Salt 1.5g