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Scallop Pie
Recipe by Sarah Todd
Try Sarah Todd's Scallop Pie today!
- Steps
- Ingredients
Ingredients
Scallop Flower
Shortcrust Pastry
Spiced Vichyssoise
South Indian Spice Blend
Curry Leaf Oil
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Steps
- Slice each scallop horizontally into two even discs. On a sheet of baking paper, arrange the scallop slices in a circular, overlapping flower shape, 11cm in diameter.
- Chill, uncovered to lightly dry out and firm up - this helps them stick together. Set aside in the fridge until required.
- For the Shortcrust Pastry, in a food processor, pulse together the flour, butter, and salt until it forms fine crumbs. Add the chilled water gradually and pulse until the dough just comes together.
- Turn out onto a clean benchtop and bring together lightly. Wrap in cling film and chill for 12 minutes only.
- Roll the dough out to a 3mm thickness and cut into four 12cm diameter circles.
- Place each disc between two sheets of baking paper and sandwich between two baking trays. Bake at 180°C for 30 minutes, or until deeply golden and crisp. Cool the pastry completely before assembly.
- For the Spiced Vichyssoise, in a large saucepan on a medium-low heat, melt 40g of butter. Add the leeks and garlic and cook gently. Make a cartouche by fitting a circular piece of baking paper, the same diameter as the saucepan, over the leeks and cook for 8-10 minutes, until very soft and sweet, but without colour.
- Add the diced potato and vegetable stock. Bring to a simmer and cook for 15 minutes, until the potato is just tender.
- Add 2 teaspoon of the spice blend and stir to combine. Taste and add more spices if desired.
- Transfer to a blender and blitz the soup until silky smooth. Add cream and remaining butter, adjusting the consistency so it lightly coats the back of a spoon. Season with salt and white pepper. Keep warm.
- Meanwhile, prepare the South Indian Spice Blend, toast the coriander, cumin, fennel, peppercorns, and chilli in a dry frypan until 3-5 minutes until fragrant. Cool slightly, then place in a spice grinder and grind to a fine powder. Add the turmeric and combine, then set aside for the spiced vichyssoise.
- For the Curry Leaf Oil, add the oil to a small saucepan. On a medium heat, warm the oil until shimmering.
- Add the curry leaves carefully and fry for 1-2 minutes, until crisp but still bright green.
- Immediately transfer the the hot oil and fried leaves to a high-speed blender and blitz together.
- Strain through a muslin-lined sieve into a jug to yield a vibrant, aromatic green oil. Set aside in the fridge.
- To assemble, season the scallops lightly with sea salt.
- On a high heat, lightly oil a large frypan. When hot, carefully remove the scallop flower with a large metal spatula and slide into the frypan. Sear only the bottom side for 30-60 seconds, until caramelised - the top side is served raw, clear, and glossy.
- Place a baked shortcrust pastry disc in the centre of each serving plate.
- Carefully place the caramelised scallop flower directly on top of the pastry disc.
- Spoon the warm vichyssoise carefully around the base of the plate, taking care not to pour over the scallops - allow the scallops to remain the hero.
- Drizzle a few dots of curry leaf oil around the vichyssoise. Garnish with fresh chervil on top of each scallop for a delicate, aniseed lift.
