australian

Tasmanian Scallop Pie with Leek and Dill

Name: Tasmanian Scallop Pie with Leek and Dill
Yield: 1 serving
Cuisine: australian
Ingredients: 119 g sea scallops; 68 g leek, thinly sliced; 51 g puff pastry sheet; 51 g thickened cream; 7 g olive oil; 7 g Dijon mustard; 3 g fresh dill, chopped; 0.85 g salt; 0.43 g black pepper

This baked dish pairs sea scallops with leek, thinly sliced, fresh dill, chopped and puff pastry sheet. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

21 g Protein

39 g Carbohydrates

46 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

119g sea scallops 82 kcal
68g leek, thinly sliced 41 kcal
51g puff pastry sheet 285 kcal
51g thickened cream 173 kcal
7g olive oil 62 kcal
7g Dijon mustard 5 kcal
3g fresh dill, chopped 1 kcal
1g salt 0 kcal
0g black pepper 1 kcal

Cooking instructions

Preheat oven to 200 F / 200 C. Place a small baking dish on a tray.
leekolive oil
Heat olive oil in a small pan over medium heat. Add leek and cook 4-5 minutes until softened.
sea scallopsthickened creamDijon mustardfresh dillsaltblack pepper
Add scallops and cook 1-2 minutes until just opaque. Stir in cream, Dijon mustard, dill, salt and black pepper; simmer 1 minute to thicken slightly.
puff pastry sheet
Pour filling into the baking dish. Lay puff pastry over the top, press edges to seal, and cut 2 small slits for steam.
puff pastry sheet
Bake 18-22 minutes until pastry is puffed and deep golden. Rest 3 minutes before eating.