Ah! Now I come to one of Tassie’s finest foods, Pecten fumatus - the native and commercial scallop of southeastern and southwestern Australia. The succulent ‘king scallop,’ as it is also known, is at its most prolific and delicious in this particular corner of the country, and in the form of Scallop Pie it is the jewel in Tasmania’s culinary crown.
As my first offering, I give you a recipe for scallop pie from The Mercury (Hobart, Tas.) of 13 May, 1947. This recipe is not a pie in the usual sense as it has no pastry, but I give it because it is the earliest so-named that I found (after an admittedly very brief search) and it does demonstrate the most common and popular flavour of ‘curry.’ Make the filling, folks, and encase it in pastry for a more authentic (whatever that means) experience!
Scallop Pie Recipe Wins Prize.
Now scallops are becoming plentiful, you will welcome this delicious recipe for scallop pie which won the first prize of 15/6 in this week's recipe competition. The sender was Mrs L. Pedder, York St., Bellerive.
Ingredients: 1 lb. scallops, 1 dessertspoon butter, 1 tablespoon flour, ½ teaspoon dry mustard, 1 level teaspoon curry powder, ¼ teaspoon salt, 1 cup milk, 1 teaspoon Worcestershire sauce, squeeze of lemon juice, ½ cup bread crumbs, extra nut of butter.
Method: Wash scallops well, drain, and place in an earthenware dish. Cover with half the breadcrumbs. Melt butter, add flour, mustard, curry powder, and salt, stir two or three minutes over low heat, add milk and stir until boiling. Carefully fold in sauce and lemon juice and pour over the scallops. Top with the remainder of the crumbs and dot with butter. Bake in a moderate oven 15 to 20 minutes and serve very hot.
And a few more scallop recipes from the Advocate (Burnie, Tas.) of 4 May 1946:-
SCALLOPS ARE IN SEASON
THE scallop season opened on May 1, and the popular shellfish will be eagerly bought by many Tasmanians. Scallops are usually plentiful in the South, Where they are found in the broad waters of D'Entrecasteaux Channel, and quantities of the delicacy find their way to the North-West Coast market. To-day's cash prize goes to Mrs. J. Murphy, Launceston, for a trio of scallop recipes.
1 doz. fresh scallops (cleaned and drained). Sieve into basin 2 ozs. Cornflour, pinch of salt, pinch of cayenne. Make a hole in the centre and add 1 oz. grated cheese, yolk of 1 egg, and 1 tablespoon or more of water. Mix to smooth, stiff paste and knead well, then roll out thinly on lightly floured board. Melt 1 oz. butter, dip each scallop in it, roll in further 1 oz. grated cheese, and wrap in oblong of paste. Close edges tightly and fry ech roll in hot frying fat until golden brown. Drain well, and sprinkle with grated cheese. Serve hot.
2 tablespoons butter, 1 teaspoon mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon flour, 1 tablespoon curry paste (or 1 dessertspoon curry powder,) cayenne pepper to taste, 1 cup milk. Melt butter, add flour, and boil till flour leaves sides of pan, Add other dry ingredients and Worcestershire sauce and lastly milk, stirring all the time. Let it cook for at least 5 minutes (it should be very thick). Put 25 washed scallops into flat dish, or divide among sufficient ramekin cases carefully spread with devilled mixture. Sprinkle with breadcrumbs and bake in a quick oven 15 minutes.
Scallops and Cheese.
Butter bottom of small piedish, put scallops in with seasoning, add enough white sauce to cover, then grate some cheese over sauce. Add flour and fresh eggs, and be sure not to break yolks. Add more grated cheese, and a little cayenne pepper. Cover with breadcrumbs, browned if possible. Cook in moderate oven until eggs are set, about 15 to 20 minutes.
The first recipe is almost scalloped scallops
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