Individual Scallop Pies
Prep:  60 minutes
Cook:  50 minutes
Serves:  4
Average: 3.7 (9 votes)
Difficulty:
Cuisine:
Saved:
French
591
Recipe by: Chef's Armoury

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Individual Scallop Pies
Ingredients:
Pie ingredients
Soubise Sauce
Method:
Pie ingredients
  1. Pre-heat oven to 190°C
  2. Cut 16 scallops in half
  3. In a cast iron pan add some butter and oil with the vegetables
  4. Cook vegetables until fragrant, add in garlic, cook 1 minute then remove from heat
  5. In a bowl add the soubise sauce (still warm), vegetables and thyme, mix gently
  6. 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
  7. 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
  8. Bake for 20 minutes or until pastry is golden brown
Tips & Hints:
  • Invest in high quality cast iron cookware such as Oigen
Soubise Sauce
  1. Sweat sliced onions with olive oil and butter in a low to medium heat pot. Cook until starting to caramelise
  2. Add fish stock and bay leaves, reduce by half
  3. Add the milk, cream and thyme, reduce by half
  4. Strain and set aside
  5. In a new pan heat the butter over low heat, add in the flour, and cook for 1 - 2 mins until turning blonde
  6. Slowly add in the creamy stock while whisking
  7. 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.
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