Entrée: Australia – Tasmanian Scallop Pie

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 5 min

Total 1 hr

Ingredients

1 lb / 500 g Tasmanian scallops, trimmed
5 oz / 150 g streaky bacon or pancetta, diced
1 small onion, finely chopped
3 tbsp (40 g) butter
1 / 4 cup (30 g) plain flour
1 1 / 4 cup (300 ml) fish stock or milk (or a mix)
1 / 3 cup (100 ml) single cream
1 tbsp (15 ml) dry white wine (optional)
2 tbsp (30 ml) chopped flat-leaf parsley
Zest of 1 lemon
Ready-rolled shortcrust or puff pastry (top and base)
1 egg, beaten (for glaze)
Salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 200°C. Fry the bacon in a pan until just crisp; remove and set aside, leaving fat in pan.  
2. Sauté the chopped onion in the bacon fat with 20 g butter until soft and translucent.  
3. Add flour, cook 1 minute, then gradually whisk in fish stock (or milk) and white wine to make a smooth sauce; simmer until thickened. Stir in cream, lemon zest, parsley, and season with salt and pepper.  
4. Fold cooked bacon into the sauce, then gently fold in scallops (they should poach in the sauce briefly; avoid overcooking). Remove from heat.  
5. Line a pie dish with pastry, fill with the scallop mixture, top with pastry lid, trim and crimp edges. Brush with beaten egg.  
6. Bake 25–35 minutes until pastry is golden and filling bubbling. Rest 5 minutes before serving.