Dec 5: Scallop Pie


The Foodies were visiting a friend who fed us with home made Bison Burgers and Salad.


Our last Scallop experiment went well, so we thought we’d do a full-on, Tasmanian-style Scallop Pie. Foodie Philip was born in Tasmania and the Foodies enjoyed many Scallop forward meals on their last visit there.

The first problem is that we didn’t have any dishes suitable for individual pies, so we decided on one family size pie.

The second problem came when the mixture failed to thicken. Although the recipe is from a well-known Hobart restaurant, we felt it had missed an ingredient, most likely some flour to thicken. The result was too much liquid, which prevented the pastry from cooking on the bottom or sides.

  • Bay Scallops were $5.99 or $1.50 per serve
  • Puff Pastry Sheets $3.99 or $1.00 per serve
  • Carrots add 35c per serve
  • Celery adds 42c per serve
  • Potatoes add 26c per serve
  • The frozen peas is 99c a pack, or 16c per serve
  • The Corn was $1.50 or 38c per serve
  • An Egg is 38c, or 10c per serve
  • Add 50c for other ingredients.

The Scallop mixture was very tasty, but the overly liquid texture ruined the pastry on base and sides, leading to a less than perfect experience. If we do this again, we’ll make sure the mixture is properly thickened. Still, a pretty tasty meal for $4.67 per serve.

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