Squam Scallop Pie
A rich and flavorful scallop pie featuring tender scallops in a creamy white wine sauce, topped with cheesy cracker crumbs—perfect for seafood lovers and special occasions.
Ingredients
- 1 clove garlic ⓘ
- 1/4 cup unsalted sweet butter ⓘ
- 1/2 cup minced onion ⓘ
- 2 1/2 pounds sea scallops or chicken fillet pieces ⓘ
- 1/4 cup white wine ⓘ
- 2 tablespoons flour ⓘ
- 1 cup half and half
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper ⓘ
- 1/2 cup cracker crumbs ⓘ
- 1/4 cup grated Parmesan cheese ⓘ
- 1/4 cup melted unsalted butter ⓘ
Instructions
- Preheat oven to 400°F (200°C).
- Saute garlic in 1/4 cup unsalted butter until fragrant, then remove and discard garlic.
- Saute minced onion in the same pan until soft and clear, about 5 to 7 minutes.
- Add white wine; cook for 3 minutes.
- Add scallops or chicken fillet pieces and saute for 3 minutes.
- Remove scallops with a slotted spoon and set aside.
- Whisk flour into the pan juices and then whisk in half and half.
- Reduce heat and cook, stirring constantly, until thickened and smooth, about 2 minutes; season with salt and white pepper.
- Place scallops in a buttered 1 1/2-quart casserole dish.
- Pour the sauce over the scallops.
- Combine cracker crumbs, grated Parmesan cheese, and melted butter; sprinkle over the top.
- Bake for 15 minutes until golden and bubbly.
- Garnish and serve.
Tips & Substitutions
For the best flavor, use fresh sea scallops rather than frozen. If you can't find scallops, diced chicken fillets work well as a substitute. You can also experiment with different cheeses, like Gruyère, for a unique twist. If you prefer a crunchier topping, broil the pie for the last few minutes of baking. Consider making a side of steamed broccoli to complement the dish, similar to the sides served with Easy Hearty Corn Chowder.
Serving Suggestions
Serve the scallop pie hot, garnished with fresh herbs like parsley or chives for added color and flavor. It pairs beautifully with a light salad or steamed vegetables. For a complete meal, consider serving it alongside a creamy side dish like Broccoli, Cheese, Rice And Chicken Casserole. A crisp white wine can enhance the flavors and make for a delightful dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the scallop pie in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Avoid using the microwave, as it can make the topping soggy. If you're making a large batch, consider freezing portions for later enjoyment.
Nutrition & Diet Analysis (per serving)
Each serving of Squam Scallop Pie contains roughly 1199 calories, with 36g protein, 224g carbohydrates, and 28g fat. It is an excellent source of dietary fiber (270% of the Daily Value), iron (222% of the Daily Value), and protein (72% of the Daily Value). Note that it is relatively high in sodium, at 2087mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely and pat them dry before cooking. This helps to prevent excess moisture from affecting the final dish. Fresh scallops will yield the best flavor and texture, but frozen ones can be a convenient alternative if needed.
What can I substitute for half and half?
If you don't have half and half, you can create a substitute by mixing equal parts of milk and heavy cream. Alternatively, using whole milk with a splash of cream will also work, though the sauce may be slightly less rich. For a lighter version, consider using low-fat milk and thickening it with a bit more flour.
How can I make this dish ahead of time?
You can prepare the scallop pie up to the baking stage and then cover it tightly with plastic wrap or aluminum foil. Refrigerate it for up to 24 hours before baking. When ready to serve, remove it from the fridge and allow it to come to room temperature. Then bake as directed, adding a few extra minutes if needed to ensure it's heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).