Scallop Pasty's
Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen - Seafood Recipes
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=134221
Printed Date: 31 May 2026 at 1:41pm
Topic: Scallop Pasty's
Posted By: LBGer
Subject: Scallop Pasty's
Date Posted: 08 Sep 2020 at 6:06pm
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Little recipe for a different way to do scallops. ------------- A king on the bricks is worth 5 in a boat. |
Replies:
Posted By: Jaapie
Date Posted: 09 Sep 2020 at 11:23am
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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  ------------- "Only when the last tree has died, the last river has been poisoned and the last fish has been caught,will we realize that we cannot eat money" - 19th Century Indian Creed |
Posted By: LBGer
Date Posted: 09 Sep 2020 at 11:37am
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Yeah the curry powder would go down pretty sweet ....nice ------------- A king on the bricks is worth 5 in a boat. |
Posted By: Sufishent
Date Posted: 09 Sep 2020 at 11:51am
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Agreed - looks yummy. Mustard powder into a cheese sauce is always a good idea. ------------- You can never have enough fishing tackle |
Posted By: MATTOO
Date Posted: 09 Sep 2020 at 4:18pm
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Wow that looks fantastic. Now have a dilemma, just got scallops and want to try that, but wife only likes them shined in butter. Could be a couch night and two pasties for me. ------------- Still cruising in my now sweetas pimped out Southern 755 HT0! |
Posted By: Steps
Date Posted: 10 Sep 2020 at 10:48am
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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. |