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Home » Main Course Recipes » Luxury Fish Pie with Scallops

May 31, 2019 By Janice Pattie 12 Comments

Luxury Fish Pie with Scallops

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Potato topped 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.
Plate of Fish Pie with Scallops

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.

Poached fish fillets
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.
Scallops for 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.
Mashed potato topped fish pie with scallops
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.
crispy topped potato on fish pie.

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 Scallops on a Leek Puree with crispy bacon and kale chips

Pan-Fried Scottish Scallops on a Leek Puree

 

Seared Scallops on Leek Tagliatelle

Pan Fried Scallops with Leek Tagliatelle and Chilli Jam

Recipe for Fish Pie with Scallops

Fish Pie with Salmon and Scallops

Fish Pie with Scallops

Janice Pattie
A luxury fish pie with salmon and scallops, perfect for casual entertaining.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Course fish, Main Course
Cuisine British
Servings 6
Calories 344 kcal

Ingredients
 

  • 125 g fillet of Haddock
  • 125 g fillet of Salmon
  • 125 g fillet of Saithe or other firm white fish
  • 12 scallops
  • 500 ml milk
  • 2 eggs hard-boiled, shelled and sliced
  • 2 tsp cornflour
  • salt & pepper to taste

For the topping:

  • 6 large potatoes peeled, quartered, boiled and mashed with a little milk and butter
  • 50 ml milk
  • 50 g 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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Fish Pie with Scallops and Salmon

 

PIN FOR LATER

More Scallop Recipes

Beetroot Spaghetti with Scallops – Fuss Free Flavours

Seared Scallops with Celeriac & Bacon – Lost in Food

Fish Pie with Salmon and Scallops

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.

This post was originally published in 2013 and has been updated in 2019. 

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Filed Under: Main Course Recipes, Seasonal, Spring Tagged With: haddock, mashed potato, salmon, scallops

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Reader Interactions

Comments

  1. Gourmet Creations says

    March 30, 2013 at 9:36 pm

    Nice!

    Reply
  2. belleau kitchen says

    March 30, 2013 at 11:39 pm

    Beautiful. The perfect pie. I will add my linky to this. Well done on being do organised xx

    Reply
  3. Liz Thomas says

    March 31, 2013 at 3:07 am

    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!

    Reply
  4. Janice Pattie says

    March 31, 2013 at 11:36 am

    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.

    Reply
  5. Karen S Booth says

    March 31, 2013 at 3:23 pm

    We always have fish pie for Good Friday too Janice, always have done! Yours looks like a LUXURY one however and very lush! Karen

    Reply
  6. Emily Coates says

    September 13, 2015 at 9:15 pm

    What a treat to have scallops in there aswell. Looks and sounds delicious x

    Reply
  7. Camilla Hawkins says

    June 3, 2019 at 9:53 pm

    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!

    Reply
    • Janice Pattie says

      June 4, 2019 at 6:05 pm

      Thank you, we love fish pie too and especially with scallops.

      Reply
  8. Jill's Mad About Macarons says

    June 4, 2019 at 6:04 pm

    This looks wonderful, Janice. I adore scallops and haven’t put them in a fish pie before. What luxury!

    Reply
    • Janice Pattie says

      June 4, 2019 at 6:33 pm

      It is a bit of a luxury, but they are oh so good!

      Reply
  9. Choclette says

    June 5, 2019 at 10:40 am

    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.

    Reply
    • Janice Pattie says

      June 5, 2019 at 11:05 am

      One of my Mum’s regulars too and we didn’t have scallops either!

      Reply

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Janice Pattie 2019

Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration and honest reviews. Read more on my About page.

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