Imagine a dish that transforms ordinary scallops into a culinary masterpiece that will make your taste buds dance with delight! This Scallops in Rice Pie Shell recipe is not just a meal, it's an experience that blends creamy textures, golden-seared seafood, and a unique rice pie shell that will have your dinner guests begging for the recipe. Whether you're a seasoned home chef or a curious food lover, this fusion cuisine promises to elevate your cooking game and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Fusion
Serves: 4 servings
Ingredients
- 1 pound scallops
- 1 pre-made rice pie shell
- 1 cup cream
- 1/2 cup grated cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) to ensure it's ready for the rice pie shell.
- Rinse the scallops under cold water and pat them dry with paper towels. This will help them sear properly and prevent excess moisture.
- In a medium-sized skillet, heat a tablespoon of oil over medium-high heat. Once the oil is hot, add the scallops, ensuring they are not overcrowded in the pan. Sear them for about 2-3 minutes on each side until they are golden brown. Season with salt and pepper to taste. Remove the scallops from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the cream. Stir gently to scrape up any browned bits from the bottom of the pan. Allow the cream to simmer for about 5 minutes until it thickens slightly.
- Once the cream has thickened, add the grated cheese to the skillet and stir until melted and well combined. Taste the mixture and adjust seasoning with salt and pepper if necessary.
- Carefully fold the seared scallops into the creamy cheese mixture, ensuring they are evenly coated.
- Take the pre-made rice pie shell and place it on a baking sheet for easier handling. Pour the scallop and cream mixture into the pie shell, spreading it evenly.
- Place the pie shell in the preheated oven and bake for 20-25 minutes, or until the filling is bubbly and the top is slightly golden.
- Once done, remove the pie from the oven and let it cool for a few minutes before slicing. This will help the filling set slightly.
- Serve warm, garnished with fresh herbs if desired, and enjoy your Scallops in Rice Pie Shell!
Tips
- Pat your scallops completely dry before searing to achieve that beautiful golden-brown crust. Moisture is the enemy of a perfect sear!
- Use a heavy-bottomed skillet for even heat distribution and the best caramelization.
- Don't overcrowd the pan when searing scallops - give them space to brown, not steam.
- Watch your heat carefully: medium-high is key for searing without burning.
- Let the pie rest for a few minutes after baking to allow the filling to set and make slicing easier.
- For an extra touch of elegance, garnish with fresh chopped parsley or chives just before serving.
- If you can't find a pre-made rice pie shell, you can substitute with a traditional pie crust or even a puff pastry shell.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 25g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 75mg
