Chefs' Recipes

Jackman & McRoss's scallop pies

Recipe for scallop pies by Jackman & Ross in Tasmania.

  • 15 mins preparation
  • 25 mins cooking
  • Serves 6
  • Print
Scallop pies
"I'm craving the scallop pie I ate at Jackman & McRoss while on holiday in Hobart. May I have the recipe?"
Sara Hart, Lane Cove, NSW
To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.


  • 2 carrots, finely diced
  • 200 gm (about 2) Dutch cream potatoes, finely diced
  • 60 ml (¼ cup) olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 celery stalks, diced
  • 1 tbsp green peppercorns in brine, drained
  • 150 ml dry white wine
  • 1 tbsp curry powder
  • 200 ml pouring cream
  • 1 cup (75gm) podded peas (about 150gm unpodded)
  • 1 cup (165gm) corn kernels (from 1 cob)
  • 1 tbsp dashi powder (see note)
  • 25 gm dried wakame, soaked in boiling water for 5 minutes, drained and coarsely chopped (see note)
  • 750 gm butter puff pastry (see note)
  • 24 scallops, roe removed
  • 1 egg, lightly beaten


  • 1
    Preheat oven to 180C. Combine carrots and potatoes in a bowl with half the olive oil and season to taste. Spread on a baking tray lined with baking paper and roast until tender and slightly browned (25-30 minutes). Set aside.
  • 2
    Heat remaining olive oil in a frying pan over medium-high heat and sauté onion, garlic, celery and peppercorns until tender but not browned (2-3 minutes). Add wine and curry powder and simmer until reduced by a third (5-7 minutes). Add cream, peas, corn and dashi, then stir in roasted vegetables and wakame and remove from heat.
  • 3
    Increase oven to 200C. Roll out pastry on a floured surface to 3mm thick and line six 10cm x 13cm oval pie tins, then cut out ovals to fit tops of pies. Fill cases with vegetable mixture and top each with 4 scallops. Brush pastry edges with water and top with pastry lids, crimp edges and brush with egg. Refrigerate for 15 minutes to rest, then bake until golden and puffed (20-25 minutes). Serve pies hot.


Note Jackman & McRoss makes its own pastry, but we've cheated and bought ours in. Dashi powder and wakame are available from Asian grocers. We use Carême pastry, which comes in pre-rolled 375gm sheets.