Luxury Fish Pie with Scallops
Luxury Fish Pie with Scallops is a luxury version of a traditional classic comfort food recipe and it’s perfect to serve to guests. I served my Fish Pie with buttery asparagus spears for a little extra luxury.
I can’t remember when Fish Pie became our Good Friday tradition, well that’s the thing about traditions, isn’t it? You don’t really plan them, they just grow from good ideas. Over the years I’ve made a variety of different versions and, as I am taking part in the Fish is the Dish, Healthy Happy Hearts campaign (originally posted in 2013, updated in 2019), eating two portions of fish for six weeks, it was an ideal way to get one of my fish portions.
Poaching the fish fillets in milk keeps them soft and then you can use the poaching milk to make your sauce. This means that you get all the flavour and goodness of the fish in your Fish Pie.
Place the poached fish in the base of an ovenproof dish and top with sliced hard-boiled eggs. Place the few scallops on top. Scallops take very little time to cook and will be just right once the pie has been baked in the oven.
Pour the seasoned white sauce over the fish, eggs, and scallops. I make this sauce with cornflour but if you want to make a full-fat bechamel sauce then that would be delicious too.
Top the fish and sauce with potatoes mashed and mixed with milk and butter. Start by placing the potato around the edge then add towards the centre, this reduces the amount of sauce that pushes up at the edges. Use a fork to create the ridges that will become lovely crispy bits. You can brush the top with melted butter to make it even more crispy if you like.
Bake the Fish Pie with Scallops in the oven at 200C/400 F for about 15 minutes until the top is golden and crispy. Serve with a seasonal green vegetable.
More Scallop Recipes from Farmersgirl Kitchen
Pan-Fried Scottish Scallops on a Leek Puree
More Scallop Recipes
- Beetroot Spaghetti with Scallops – Fuss Free Flavours
- Seared Scallops with Celeriac & Bacon – Lost in Food
- Fried Onigiri with Miso Scallops – Feast Glorious Feast
The fish was tender with the delicious, plump scallops adding a touch of luxury to this comforting fish dish. If you can’t get scallops try adding prawns or other shellfish.
PIN FOR LATER
Fish Pie with Scallops
A luxury fish pie with salmon and scallops, perfect for casual entertaining.
Ingredients
- 125 grams (5 oz) fillet of Haddock
- 125 grams (5 oz) fillet of Salmon
- 125 grams (5 oz) fillet of Saithe or other firm white fish
- 12 (12) scallops
- 500 millilitres (2 cups) milk
- 2 (2) eggs hard-boiled, shelled and sliced
- 2 teaspoon (2 teaspoon) cornflour
- salt & pepper to taste
For the topping:
- 6 (6) large potatoes peeled, quartered, boiled and mashed with a little milk and butter
- 50 millilitres (0.3 cups) milk
- 50 grams (2 oz) butter
Instructions
- Preheat the oven to 200C.
- Gently poach the fish in 300 ml of the milk seasoned with salt and pepper for 15 minutes..
- Peel and boil the potatoes until tender, then mash with the milk and butter.
- Boil the eggs for 10 minutes, run under cold water, then peel and slice.
- Lift out the fish and place on a plate to cool a little. Flake the fish removing any bones.
- Measure the warm milk used to poach the fish and top up to 500ml.
- Mix cornflour with a little cold milk and add the cornflour mixture to the warm milk.
- Cook until the sauce starts to thicken, season to taste.
- Place the flaked fish in an ovenproof dish add the sliced hard-boiled eggs and top with the raw scallops. As they don't take long to boiled eggs and top with the raw scallops. As they don't take long to cook its better to put them in raw and they will be cooked in the oven.
- Pour over the white sauce.
- Cover the sauce with the mashed potatoes and fork up the potato to create crispy bits.
- Place the dish on an oven tray and place in the oven for 15 minutes until the sauce is bubbling and the potato topping is golden brown and crisp on top
Notes
Fish can be varied according to availability and personal preference, smoked fish is a great choice just remember to reduce the salt in the sauce as it tends to be saltier. I served the Fish Pie with Asparagus, sauteed in butter with a little water to create some steam.
Nutrition
Calories: 344kcalCarbohydrates: 33gProtein: 25gFat: 13gSaturated Fat: 7gCholesterol: 123mgSodium: 357mgPotassium: 1304mgFiber: 5gSugar: 5gVitamin A: 460IUVitamin C: 24.3mgCalcium: 187mgIron: 7.5mg
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Share by EmailThis post was originally published in 2013 and has been updated in 2019.
Nice!
Beautiful. The perfect pie. I will add my linky to this. Well done on being do organised xx
Well, I have to say that whilst this sounds and looks lovely, and no doubt tastes great, I wouldn't use those beautiful — and obviously very expensive — scallops in a pie.
I think they deserve something far more sophisticated!
The best scallop dish I ever tasted was not at all sophisticated, it was simple scallops in cheese sauce, made by the wife of a scallop fisherman. However, I take your point Liz, and will be coming up with something to show off the delightful scallops very soon.
We always have fish pie for Good Friday too Janice, always have done! Yours looks like a LUXURY one however and very lush! Karen
What a treat to have scallops in there aswell. Looks and sounds delicious x
Ooh yummy, I love a good fish pie and with the scallops this is really something special. I have to admit I can’t remember the last time I bough scallops so really need to treat the family soon!
Thank you, we love fish pie too and especially with scallops.
This looks wonderful, Janice. I adore scallops and haven’t put them in a fish pie before. What luxury!
It is a bit of a luxury, but they are oh so good!
Fish pie always reminds me of my mum. It was one of her regulars when I was growing up. We never had anything quite as luxurious as scallops with it though. Sounds like a lovely idea.
One of my Mum’s regulars too and we didn’t have scallops either!