A feast for all the senses, these delicious morsels will be the star of the plate this holiday season. Easy to make with our ‘cheats’ bechamel sauce, frozen peas, parsley, and a little lemon zest. Your guests are guaranteed to be impressed.
Scallop Shell Pies
Serves: 6
Prep/Cook Time: 45minutes
Skill Level: Easy
Ingredients
- 375g pack Carême all-butter puff pastry, defrosted
- 16 scallops and 8 scallop shells
- 120g crème fraîche
- 120g cream
- 120g Gruyère cheese, finely grated
- 1/2 cup fresh or frozen peas
- Zest 1 medium lemon
- 2 tablespoons finely chopped continental parsley
- 1 egg, beaten
- Rock salt
Method
- Preheat oven to fan-forced 200°C (conventional 220°C).
- In a mixing bowl combine the crème fraiche, cream and Gruyere cheese and mix until well combined. Add the peas, lemon zest and parsley and mix again. Season with salt and pepper, stir and set aside.
- Cut each scallop in half horizontally and place 4 scallop pieces in each shell. Spoon 2 tablespoons of the cheese mixture over the scallops.
- Cut the puff pastry into 8 rectangles slightly larger than the shells. Drape the rectangles over the filled scallop shells and press down around the edges of the shell to seal (make sure you seal all the edges, or the pie filling will bubble over). Trim any overhang and use the back of a paring knife to score long lines along the pastry to imitate a scallop shell. Make a hole in the top of the pastry for the air to escape, then refrigerate for 30 minutes.
- Place 4 piles of rock salt on two baking trays then nestle a scallop pie into each. Brush the pastry with beaten egg and bake for 20 minutes until the pastry is golden. Serve immediately.
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