Thanks for sharing mate - that looks fantastic.

Might I suggest a pinch of curry powder into your cheese mix prior to mixing and stuffing into the pie.

They do this with curry powder in a small bakery in Tasmania and man, does that make this pie just awesome.

Very cool - thanks

Agreed - looks yummy.

Gota nice haul the other day.
For a quick cook up went a bit different with wifes suggestions (she is an amazing cook)
Little olive oil, good dolip of butter..

When we shuck, we keep alot of the clear fluids out of the scallops after open, before scucking... its all flavour

Pour a generous amount in the pan on the butter and oil, and couple spoons crushed garlic.
Reduce down till just starts to brown.
 Drop the scallops in the hot part of the pans and just get a  start of nice brown on them. Flip and brown.
Pour / dribble sweet chilli sauce then over and turn  to fully brown the 2st side with a little 'stir'
 Scallop browns , all out on the plate.
Using the juice reduced down , the intensity of flavour added huge.



Next will be the pasty, thu wife suggests a different type pastry.