Tasmanian scallop pie – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Australia Region / Locale: Tasmania Servings: Serves 4
Australia Region / Locale: Tasmania Servings: Serves 4Tasmanian Scallop Pie is a beloved seafood dish originating from the picturesque island of Tasmania, Australia. Celebrated for its rich maritime heritage, this dish captures the essence of the sea with succulent scallops wrapped in a buttery, golden pastry. The roots of this culinary treasure can be traced back to the island’s early settlers who relied on the abundant seafood found in the surrounding waters. Over generations, Tasmanian scallop pie has evolved into a regional delicacy cherished for its comforting flavors and the freshness of the locally-caught scallops.
Ingredients
- fresh scallops – 500 g
- puff pastry sheets – 2 sheets
- butter – 50 g
- onion – 1 medium, finely chopped
- garlic cloves – 2, minced
- plain flour – 2 tablespoons
- fish stock – 250 ml
- cream – 150 ml
- parsley – 2 tablespoons, chopped
- lemon zest – 1 teaspoon
- salt and pepper – to taste
- egg – 1, beaten for glaze
Instructions
- Preheat oven to 200°C (400°F).
- In a pan, melt the butter over medium heat and sauté the onion and garlic until soft.
- Stir in the flour to form a paste.
- Gradually add the fish stock and cream, stirring continuously until the sauce thickens.
- Add scallops, parsley, lemon zest, salt, and pepper, and remove from heat.
- Roll out the puff pastry sheets and line a pie dish with one sheet.
- Fill with the scallop mixture, then cover with the second pastry sheet, sealing the edges.
- Make small slits on top for steam to escape, then brush with beaten egg.
- Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown.
- Allow to cool slightly before serving.
Substitutions
- scallops -> shrimp or clams
- puff pastry -> shortcrust pastry
- fish stock -> chicken stock
- cream -> coconut cream
Enhancements in the Next Evolution
- Incorporate leeks for an extra layer of flavor.
- Add a splash of white wine for depth in the sauce.
- Include a pinch of chili flakes for a hint of spice.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
