If there’s one thing you must do when visiting Tasmania it’s to have multiple scallop pies(especially at the Salamanca Market pictured below).
Traditionally, the pie is simply small scallops – roe on, a white sauce with a little curry powder in flaky pastry.
I’d never made them before, but then I saw how big the diver scallops are here in the Pacific Northwest…they could eat men whole. The are big enough to make a single party pie from one scallop.
These suckers are huge, although they almost always come with roe off (If you want Roe On go out to SE Powell and visit ABC Seafood or OM Seafood, they sometimes have live scallops.
4 x large diver scallops
1 tbsp plain flour
3/4 cup milk
1 tsp curry powder
salt to taste
2 sheets puff pastry(perforated with a fork to stop it rising too much)
1 egg(for egg wash.
- In a small saucepan combine the flour and butter and allow to cook until it begins to colour a little bit.
- Slowly add the milk while continuously stirring
- Add the curry powder and combine well.
- Line small muffin tins with puff pastry.
- Add one scallop for each.
- Pour over sauce, add a pastry lid and using a sharp knife cut a small hole in the top to allow air to escape.
- Brush with egg wash.
- Bake at 220C for 20 mins.