In a cast iron pan add some butter and oil with the vegetables
Cook vegetables until fragrant, add in garlic, cook 1 minute then remove from heat
In a bowl add the soubise sauce (still warm), vegetables and thyme, mix gently
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). You'll need four individual cast iron casserole dishes for this recipe
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
Bake for 20 minutes or until pastry is golden brown
Tips & Hints
Invest in high quality cast iron cookware such as Oigen
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
Sweat sliced onions with olive oil and butter in a low to medium heat pot. Cook until starting to caramelise
Add fish stock and bay leaves, reduce by half
Add the milk, cream and thyme, reduce by half
Strain and set aside
In a new pan heat the butter over low heat, add in the flour, and cook for 1 - 2 mins until turning blonde
Slowly add in the creamy stock while whisking
Bring to a light boil and stir until smooth and slightly thick. Set aside once done
Tips & Hints
If buying frozen scallops, to remove moisture defrost in the refrigerator on a few sheets of paper towel covered with plastic wrap.
