Hobart's Secret Recipe: You WON'T Believe What's Inside!
Unlock Hobart's most guarded culinary secret! This iconic recipe will change your perception of Tasmanian food forever. Click now!
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## The Legendary Tasmanian Scallop Pie: A Hobart Icon
Originating from the pristine waters surrounding Tasmania, the scallop pie is a quintessential dish that captures the essence of Hobart's connection to the sea. It's a dish that evokes warmth, comfort, and a taste of the island's rich maritime heritage. Often found in local bakeries and cafes, this savory pie features plump, sweet scallops nestled in a creamy sauce, encased in a flaky, golden pastry.
### Ingredients You'll Need:
- 500g fresh Tasmanian scallops, cleaned
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 tablespoons plain flour
- 300ml milk
- 50ml cream
- 1 tablespoon chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 1 sheet of ready-made puff pastry, thawed
- 1 egg, beaten (for egg wash)
### Step-by-Step Preparation:
1. **Prepare the Scallops:** If your scallops are large, you can halve or quarter them. Ensure they are patted dry.
2. **Sauté Aromatics:** Melt the butter in a saucepan over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes.
3. **Make the Roux:** Sprinkle the flour over the softened onions and stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.
4. **Create the Sauce:** Gradually whisk in the milk, ensuring no lumps form. Continue whisking until the sauce begins to thicken. Stir in the cream and bring to a gentle simmer.
5. **Add Scallops and Seasoning:** Gently fold the prepared scallops into the thickened sauce. Cook for only 2-3 minutes, just until the scallops are opaque. Be careful not to overcook them, as they will become tough. Stir in the chopped parsley, and season generously with salt and pepper.
6. **Assemble the Pie:** Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a small pie dish or individual ramekins with the puff pastry. Spoon the scallop mixture evenly into the pastry-lined dishes.
7. **Bake to Perfection:** Cover the pies with a lid of puff pastry, crimping the edges to seal. Brush the top with the beaten egg wash for a golden finish. Cut a small slit in the top of each pie to allow steam to escape.
8. **Final Bake:** Bake for 20-25 minutes, or until the pastry is golden brown and puffed up, and the filling is bubbling. Let the pies rest for a few minutes before serving hot.