Imagine cutting into a golden, flaky pie crust and revealing a creamy, decadent filling bursting with tender scallops and rich, earthy mushrooms. This Scallop and Mushroom Pie isn't just a meal—it's a culinary experience that transforms ordinary dinner into an extraordinary feast. Whether you're looking to wow your dinner guests or treat yourself to a restaurant-quality dish at home, this recipe promises to elevate your cooking game and tantalize your taste buds with every single bite.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb scallops
- 2 cups mushrooms, sliced
- 1 onion, diced
- 2 cups heavy cream
- 1 pie crust
- Salt and pepper to taste
- 1 tablespoon butter
Instructions
- Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the center of the oven.
- Clean the scallops thoroughly, removing any side muscle and patting them dry with paper towels to ensure proper searing and preventing excess moisture.
- In a large skillet, melt the butter over medium-high heat until it starts to foam and become slightly golden.
- Sauté the diced onions until they become translucent and slightly caramelized, approximately 3-4 minutes.
- Add sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-6 minutes.
- Season the mushrooms and onions with salt and pepper, stirring to distribute the seasoning evenly.
- Gently add the scallops to the skillet, cooking for 1-2 minutes on each side until they develop a light golden crust but remain tender.
- Pour the heavy cream into the skillet, allowing it to simmer and slightly reduce for 2-3 minutes, creating a rich sauce.
- Transfer the scallop and mushroom mixture to a pie dish, spreading it evenly.
- Carefully lay the pie crust over the filling, crimping the edges to seal and create a decorative border.
- Cut a few small slits in the top of the pie crust to allow steam to escape during baking.
- Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the pie rest for 10-15 minutes before serving to allow the filling to set.
- Slice and serve hot, garnishing with fresh herbs like parsley or chives if desired.
Tips
- Always pat scallops completely dry before cooking to achieve a perfect golden sear and prevent soggy texture.
- Use fresh, high-quality scallops for the best flavor and texture.
- Don't overcook the scallops—they should be just golden on the outside and tender on the inside.
- For an extra flavor boost, consider adding a splash of white wine when sautéing mushrooms.
- Allow the pie to rest after baking to help the filling set and make slicing easier.
- If you're short on time, you can use store-bought pie crust to simplify the recipe.
- Experiment with different mushroom varieties like shiitake or cremini for unique flavor profiles.
Nutrition Facts
Calories: 383kcal
Carbohydrates: g
Protein: 12g
Fat: g
Saturated Fat: g
Cholesterol: mg
