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Scallop Pot Pie

 

The Team

by The Team

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Make a homemade creamy filled scallop pot pie at home

Warm yourself with this delicious pastry topped pie with fresh scallops. A new take on the traditional pies and a popular choice. Bite into the crunchy, crusty, flaky and oozy pie. Is there anything more comforting or delicious?

You can now shop for Scallops online and recreate this recipe at home. Browse on our website at Manettas Seafood Market – simply enter your suburb and you will see hundreds of products available in your area.

INGREDIENTS

 

  • 500g of scallops (Tasmanian Scallops with roe or Canadian Scallops without roe)
  • butter
  • 1/2 brown onion, finely chopped
  • 1 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 80g leek, finely chopped
  • 1 tsp cumin, grounded
  • 1 cup of milk
  • garlic, finely diced
  • 1 tsp turmeric
  • 1 coriander seed, grounded
  • pepper & salt to taste

 

METHOD

 

Step 1

Add butter in a pan, quickly sear the scallops. Remove from the pan when the scallops have plumped up a little.

Step 2

In a seperate pan saute onions, carrot, celery and leeks with butter until onions are caramelised. Add in garlic, cook for 1 minute. Add turmeric, grounded cumin and coriander seed to the vegetables until fragrant. Pour in milk until the mixture thickens. Salt & pepper to taste.

Step 3

Line a pie tin with pastry. Place scallops in each pie shell and spoon in creamy sauce on top.

Step 4

Place the pastry on top of each pie. Brush over egg wash and bake for 30 – 35 minutes or until golden brown.

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