The online magazine
dedicated to the
discussion & revival
of British foodways.

NO.52
SPRING2017

A Scottish scallop pie.

Scotland is renowned for its scallops and they deserve this national treatment, unaccountably labeled a stew by Johanna Mathie in Scottish Fish Recipes.


Clams and Scallops

  • butter for greasing
  • 3 oz white wine
  • ½ cup water
  • 12 sea scallops, each cut into four discs
  • salt and pepper
  • 12 sea scallops, each cut into four discs
  • 3 Tablespoons unsalted butter
  • 1 Tablespoon flour (preferably Wondra)
  • about ¼ teaspoon cayenne
  • 3 Tablespoons heavy cream
  • about ½ cup breadcrumbs
  • about ½ cup sharp Cheddar or other hard British cheese

  1. Grease an ovenproof dish.
  2. Bring the wine, water salt and pepper to a boil and cook the scallops until they barely lose their opacity, then remove them from the liquor with alacrity. Keep the liquor.
  3. Melt the butter in a clean skillet over medium heat, whisk in the flour to form a paste, drizzle the scallop liquor into the roux, whisking until everything blends.
  4. Bring the sauce to a boil, then reduce it to a simmer for a few minutes to thicken.
  5. Turn off the heat and and the cream followed by the blanched scallops.
  6. Pour the filling into the greased dish, toss the breadcrumbs with the cheese and blast the pie under the broiler until the topping turns gold and melts; it will only take a few minutes.