Alternative Christmas Dinner! – Scallops with a sabayon sauce and Fish Pie!
Creations from la cuineta
Creations from la cuineta
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  • 10 scallops, had to buy frozen prawns and had to used dried dill rather than fresh but apart from that it went very smoothly! I was also offered a good deal on a carp (presumably with all the fish I was buying I had been identified as a prime candidate to buy) but really didn’t really have a use for that as well!
  • 40 mins on 180 degrees and until the top was brown and crispy. The saffron gave the mash a really nice colour so will be using this in mash in the future for sure!
  • 2 min
  • 3 min
  • A belated Merry Christmas to all and hope the New Year has started well :-)
  • Ingredients
  • Scallops with a sabayon sauce – served 5
  • 10 large scallops with shells
  • Several handfuls of rocket
  • Olive oil
  • 4 egg yolks
  • 100 ml dry white wine
  • Pinch of sugar and salt
  • Fish pie – serves 5 (including seconds!!!)
  • 350 g raw shell on prawns (I could only find frozen)
  • 700 ml milk
  • 1 bay leaf
  • 2 peppercorns 450g haddock (or any white fish)
  • 450 g smoked haddock (or cod)
  • 75 g butter
  • 75 g flour
  • 4 tablespoons of chopped parsley
  • Salt and pepper
  • For the mash
  • 1.3 kg floury potatoes
  • Large pinch of saffron threads
  • 75 g butter
  • 250 ml milk
  • 3 tablespoons of fresh dill (if you can get it!)



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