Baby Scallop and Lobster Pie

Name: Baby Scallop and Lobster Pie
Total time: 1800 s
Yield: 3 servings
Cuisine: British
Ingredients: 12 baby scallops; 1 lobster tail; 2 tbsp butter; 3 tbsp plain flour; 150-200 ml milk; Salt and pepper to taste; 1 small handful of parsley, chopped; 1 ready rolled puff pastry sheet; 1 egg

lilypal @cook_lilypal

An aide-memoire of a successfully improvised substitution for coquille Saint-Jacques to cater for unexpected guests.
#lightlunch #starter #dinnerparty

lilypal @cook_lilypal

An aide-memoire of a successfully improvised substitution for coquille Saint-Jacques to cater for unexpected guests.
#lightlunch #starter #dinnerparty

Saved

Ingredients

30 minutes

3 servings

12baby scallops
1lobster tail
2 tbspbutter
3 tbspplain flour
150-200 mlmilk
Salt and pepper to taste
1small handful of parsley, chopped
1ready rolled puff pastry sheet
1egg

Saved

Steps

30 minutes

1

Melt the butter in a pan, add the flour and cook to make roux. Gradually add the milk whilst whisking constantly to make white sauce. Seasoning with salt and pepper. Remove from heat and let it cool.
2

Remove lobster flesh by squeezing the sides of the shell inward until it cracks. Pull the sides of the shell outward. The shell should open up easily. If too hard, cut the sides with scissors.
3

Cut puff pastry large enough to hang over the sides when covering the top of the pie. If using scallop shells to serve, use the shell as a guide to trace and cut around it.
4

Divide scallops and lobster pieces, pour over the cooled white sauce and sprinkle with parsley. Cover each shell with the pastry, nestle shells on scrunched parchment to stabilise, brush with an egg wash and bake in the preheated oven at 180°C/350°F for 15-20 minutes until golden brown.
5

Serve on a bed of samphire as a light lunch or a starter.