EMMA'S SCALLOP PIES

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    INGREDIENTS
  • 500 g scallops
  • 50 g butter, to cook scallops
  • Splash of DEEN Sauvignon Blanc, to deglaze

  • Knob of butter
  • Dash of olive oil
  • 1 small carrot, diced
  • 1 stick celery, diced
  • 1 small onion, diced
  • 1 ½ tsp KEEN'S Curry Powder, to taste
  • 2 tbsp plain flour
  • 1 cup milk
  • 100 ml Bulla Cream
  • Salt, to taste
  • Lemon juice, to season

  • Borg's Puff Pastry
  • Egg wash
METHOD
  1. Partially cook the scallops in butter, in batches. Do not cook all the way through. Deglaze the last batch with wine. Put cooked scallops in a bowl and set aside. 
  2. Using the same frying pan, heat up a knob of butter and a dash of olive oil and sauté the carrot, celery and onion until translucent and starting to colour. Add in the KEEN'S Curry Powder and cook a further few minutes.
  3. Add in the flour and cook for another 30 seconds, and then add the milk and mix thoroughly. Add the cream and cook down to a nice thick sauce.
  4. Add the scallops back into the mix and stir to combine. Season with salt and lemon juice.
  5. Scoop the scallop mixture into ramekins.
  6. Brush the edges of the ramekins with an egg wash and then press cut discs of Borg's Puff Pastry onto the ramekins.
  7. Cut a little cross on each pie to allow steam to escape.
  8. Bake in a 180 C oven for 25 minutes until the pastry is puffed and golden.
Enjoy with the wine you opened! Preferably with a view over the ocean!
WINE MATCH​: De Bortoli's ​DEEN SAUVIGNON BLANC
Deen De Bortoli was one of true visionaries of the Australian wine industry. He was at the forefront of innovation and made wine for the people. The Deen Vat Series range is a true reflection and tribute to Deen himself. 
Sauvignon Blanc has a fruit-driven palate that is crisp & refreshing with passion fruit flavours. The finish shows silky soft acidity with great length finishing with a slight saltiness. Perfect with fresh fish or roast chicken.