Chefs' Recipes

Jackman & McRoss's scallop pies

If you know, you know.

  • 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


  • 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.