Entrée: Australia – Tasmanian Scallop Pie
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
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
Show original ingredient measurements
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
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
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 11/16 oz (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.
Show original 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.
Per serving | Servings: 4
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.