RHYS’S SCALLOP PIE

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PREP TIME 15 minutes
COOK TIME 30-35 minutes
SERVES 2

INGREDIENTS

1¼ cups milk 

5 curry leaves 

Zest of 1 lemon 

30g butter, plus extra for frying 

2 tbsp plain flour 

1 tsp grated nutmeg 

2 shallots, finely diced 

¼ cup diced carrots 

¼ cup peas 

1½ tbsp curry powder 

2 sheets puff pastry 

16 scallops 

1 egg, beaten for egg wash 

2 tbsp black sesame seeds 

2 tbsp sesame seeds 

METHOD

Step 1 

Preheat the oven to 180°C. Line two pie tins with pastry, prick the bases with a fork, and add pastry weights. Blind bake the pastry for 8-12 minutes until golden. 

Step 2 

In a small saucepan, heat the milk gently with the curry leaves and lemon zest. Let it steep on low heat for 5 minutes, then set aside. In a separate saucepan, melt the butter. Once it foams, add the flour, whisking until it forms a thick paste. Gradually add the steeped milk, whisking continuously until a thick béchamel sauce forms. Remove from heat. 

Step 3 

In a frying pan, melt some extra butter over medium heat. Add the shallots and carrots, sautéing until the carrots soften slightly. Stir in the curry powder and peas, cooking until fragrant and the peas are tender. Fold this mixture into the béchamel to create a rich curry sauce. 

Step 4 

To assemble, layer a spoonful of curry sauce in each pie base, followed by four scallops, another layer of sauce, and four more scallops. Top each pie with a cut-out pastry lid, brushing with egg wash, and sprinkling with sesame seeds. Bake at 180°C for 12-15 minutes, until golden and puffed. 

Step 5 

Carefully turn out the pies onto plates and garnish with a light dusting of curry powder.