Baked Scallop Pies

Cook Time 1 hour plus chilling

Servings 6

Ingredients

1 tsp olive oil

9 fresh scallops, cleaned

40g unsalted butter

1 small leek, finely chopped

¼ cup white wine

200ml cooking cream

4 sprigs of parsley, finely chopped

Salt

1 x 37g sheet of all butter puff pastry, thawed

1 egg beaten, for egg wash

Method

Scrunch 6 pieces of foil to make stable beds for the scallop shells to sit on. Alternatively small oven-safe ramekins can be used.

Roll the pastry out so it 3 mm thick and cut out 9 rough circles that are big enough to easily drape over shells. Reserve in fridge.

Pat the scallops dry on some kitchen paper. Rub oil over scallops and season with salt.

Heat a large pan over a high heat, add the scallops and sear for no more than 10 seconds on each side. Remove and rest on a plate.

Turn the heat to medium-low and add the butter and leeks. Cook for 8-10 minutes until softened. Deglaze with white wine and once bubbling add the cream. Cook for a further 2-3 minutes to thicken and coat the back of a spoon. Add the chopped parsley and stir through.

Divide half of the sauce between the scallop shells. Cut the seared scallops in half horizontally so you have 18 pieces. Add 3 pieces of scallop to each shell and top with more sauce ensuring not to overfill.

Drape pastry over each filled scallop shell and press the edges to seal well. Cut excess pastry away. Brush with egg wash and place the tray in the fridge to chill for 30 minutes.

Preheat the oven to 190°C. Use a small sharp knife to draw subtle lines in the pastry to emulate a shell. Bake in the oven for 25-30 minutes of until golden brown.