Name: Curried Scallop Pie
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: Serves 2
Cuisine: Australian
Ingredients: 250 g scallops; 190 g puff pastry; 25 g butter; 20 g plain flour; 175 ml milk; 1 tsp curry powder; 0.5 piece onion, finely diced; 1 piece egg, beaten for glaze

About this dish

Curried Scallop Pie: the story on the plate

Curried scallop pie is strongly associated with Tasmania, combining sweet scallops, gentle curry spice and buttery pastry.

Historical background

Australian coastal cooking is shaped by clean seafood, bright citrus and simple grilling or baking. The recipe focuses on freshness first, then adds native or classic accents such as finger lime, lemon myrtle, garlic butter or tartare sauce.

Why it is famous

It is famous because Australian seafood is often served simply, letting shellfish, reef fish or cold-water salmon carry the dish.

Cultural significance

A useful Australian recipe because it links ingredients, setting and everyday eating rather than treating the dish as just a list of steps.

Nutrition

Estimated nutrition per serving

Useful for meal planning and calorie-aware recipe browsing.

540Calories

36gProtein

35gCarbs

24gFat

Estimated from the upgraded serves-2 metric ingredient list; verify with a nutrition calculator before making health claims.

Ingredients

What you need

Servings Measures

250 scallops
190 puff pastry
25 butter
20 plain flour
175 milk
1 curry powder
0.5 piece onion, finely diced
1 piece egg, beaten for glaze

Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

1. Soften onion in butter and stir in curry powder.
2. Add flour, then milk to make a thick curry sauce.
3. Fold in scallops briefly without overcooking.
4. Fill pie dishes and cover with puff pastry.
5. Brush with egg and bake until golden.

Cook smarter

Tips, storage and serving advice

Shopping tips

Buy the freshest main ingredient you can; for seafood choose clean-smelling, firm pieces, and for meat choose good colour with no excessive liquid.

Ingredient quality

Native ingredients such as lemon myrtle, wattleseed, pepperberry, bush tomato and finger lime should smell vivid rather than dusty or stale.

Common mistakes

Do not overcook lean seafood, kangaroo or crocodile; avoid under-seasoning simple bakery and barbecue dishes.

Chef’s tips

Prepare garnishes, sauces and sides before cooking the main protein so the dish can be served hot and fresh.

How to know it is cooked

Proteins should be just cooked through; pastry should be deeply golden; desserts should be set but not dry.

Plating advice

Keep plating simple: main item first, sauce neatly, fresh herb or citrus garnish last.

Make ahead

Sauces, pastry fillings and dessert bases can often be made ahead; crisp or grilled elements are best finished close to serving.

Storage and reheating

Store covered in the fridge and eat within 2 days for seafood or 3 days for cooked meat and desserts. Reheat gently; use an oven or air fryer for pastry and fried foods so they stay crisp.

Wine pairing

What to drink with Curried Scallop Pie

Pairings are chosen around the dish’s flavour, texture, richness, acidity and cooking style — not just the country it comes from.

#1 Great match White

Riesling

Why it works: This wine style balances the recipe by matching body, lifting richness and keeping the dish bright on the palate.

Aromatic high-acid white wine that can be dry or off-dry, useful with curry spice, pork, seafood and sweet-savoury sauces.

GrapeRiesling

RegionAustralia, New Zealand, France, Italy, Spain, Germany

Wine flavourAromatic high-acid white wine that can be dry or off-dry, useful with curr…

Serve at7-10°C

Flavour bridge: Shared citrus, savoury, creamy, grilled or sweet notes depending on the dish.
Acidity: Enough acidity to refresh the palate between bites.
Body: Body chosen to match the weight of the dish without overwhelming it.
Tannin: Tannin kept suitable for the protein and sauce style.
Sweetness: Dry or gently sweet depending on spice and dessert level.
Best for: Good for Australian themed menus and relaxed entertaining.

#1 Great match White

Off-Dry Riesling

Why it works: Off Dry Riesling suits Curried Scallop Pie because the dish is fresh, savoury and coastal, usually lifted by citrus, herbs, butter, spice or a clean salty finish; the wine keeps the finish balanced rather than heavy.

Slightly sweet, high-acid Riesling that balances spice, salt, smoked pork and sweet-sour sauces without tasting heavy.

GrapeRiesling

RegionMosel, Pfalz, Alsace, Austria

Wine flavourlime, peach, apricot, honey, slate

Serve at7-9°C

Flavour bridge: The pairing links acidity, body and aroma to the main ingredients, giving freshness for rich dishes and enough weight for hearty ones.
Acidity: Use acidity to lift richness, salt, fried texture, cream, butter or slow-cooked depth.
Body: The wine body is chosen to avoid overpowering the dish while still standing up to the main ingredient.
Tannin: Low or moderate tannin is safest unless the recipe is built around red meat, roasting or deep savoury sauces.
Sweetness: Keep the wine dry for savoury recipes; use gentle sweetness for desserts or spicy dishes.
Best for: Main pairing for testing and editorial menus.

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.

Bottle suggestions

Specific wines to try

These are individual wines already linked to this recipe.

Australian Semillon Sauvignon Blanc

lime, passionfruit, grass, lemon pith

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Curried Scallop Pie