Seafood Medley Pie
Fresh prawns, fish, and scallops in a delicate cream sauce with herbs and a hint of white wine. A luxurious coastal classic.
Ingredients
For 6 servings
Est. $44.00
* Prices are estimates based on major Singapore supermarkets and may vary by location and availability.
Shopping Tip
Click on supermarket links to search for each ingredient online. Compare prices across stores for the best deals!
Recipe Variants
Add 200g lobster meat, Reduce prawns to 200g
Replace double cream with half-and-half, Reduce butter to 40g
Divide into 6 ramekins, Reduce baking time to 20-25 minutes
Instructions
The Story Behind This Pie
A luxurious coastal classic inspired by the fishing villages of Cornwall. The combination of prawns, white fish, and scallops in a delicate white wine cream sauce makes this the perfect special-occasion pie. I developed this recipe during my time working at a seafood restaurant overlooking the Mediterranean.
Instructions
Step 1: Prepare the Seafood
Pat all seafood completely dry with paper towels - this is crucial for preventing a watery sauce. Cut fish into 3cm cubes, halve large scallops. Season lightly with salt and white pepper. Set aside.
Andy’s Tip: Moisture is the enemy! Dry seafood = creamy sauce. Wet seafood = watery disappointment.
Step 2: Make the Creamy Sauce
Melt butter in a large pan over medium heat. Add leek and cook gently for 5 minutes until softened but not browned. Add garlic, cook 1 minute. Sprinkle in flour, stir for 2 minutes to cook out the raw taste.
Andy’s Tip: This roux (butter-flour mixture) is what thickens your sauce. Don’t rush it!
Step 3: Build the Flavors
Gradually whisk in fish stock and white wine. Bring to a gentle simmer, whisking constantly until smooth and thickened (about 5 minutes). Stir in cream, dill, parsley, and lemon juice. Season with salt and white pepper.
Andy’s Tip: Taste as you go! Seafood needs delicate seasoning - white pepper is gentler than black.
Step 4: Cook the Seafood Gently
Add fish to the simmering sauce first, cook 2 minutes. Add prawns and scallops, cook 2-3 minutes more until just opaque. Remove from heat immediately - seafood will continue cooking in the pie.
Andy’s Tip: Undercooked is better than overcooked here - seafood toughens when overdone!
Step 5: Cool and Assemble
Transfer filling to a large pie dish (or 6 individual dishes). Let cool for 20 minutes. This prevents soggy pastry. Preheat oven to 200°C (390°F).
Andy’s Tip: Patience! Hot filling + pastry = soggy mess. Cool filling = crispy perfection.
Step 6: Top with Puff Pastry
Cover filling with puff pastry, seal edges well, and cut 3-4 steam vents. Brush generously with beaten egg wash. Bake for 25-30 minutes (individual pies: 20-25 minutes) until golden and puffed.
Andy’s Tip: The pastry should be deeply golden and crispy. If browning too fast, cover loosely with foil.
Ingredient Shopping Guide
Where to Buy
For the freshest seafood, shop early in the day when deliveries arrive. Click the ingredient links above to purchase online, or visit these stores:
- FairPrice - Good frozen seafood selection, reliable quality
- Cold Storage - Premium fresh seafood counter
- Wet Markets - Best prices for fresh prawns and fish (Tekka, Tiong Bahru)
Seafood Freshness Tips
Fresh Prawns: Firm texture, mild ocean smell, no ammonia odor Fresh Fish: Clear eyes, bright red gills, firm flesh that springs back Fresh Scallops: Sweet smell, slightly translucent, no fishy odor
Cost Breakdown
| Ingredient | Estimated Price |
|---|---|
| Tiger prawns (300g) | $8.50 |
| White fish fillets (300g) | $7.80 |
| Scallops (150g) | $6.50 |
| Puff pastry (450g) | $4.80 |
| Leek, herbs, aromatics | $5.10 |
| Fish stock & wine | $5.30 |
| Cream & dairy | $5.30 |
| TOTAL | $43.30 |
Total estimated cost: $23.00 (serves 6) Cost per serving: $3.83
Premium ingredients justify the higher price. This is a special-occasion pie!
Recipe Variations
Make it Your Own
Add Mussels - Include 200g cleaned mussels for extra flavor
Smoked Fish - Replace 100g white fish with smoked haddock
Asian Twist - Add 1 tsp grated ginger and 1 stalk lemongrass
Luxury Upgrade - Add 100g crab meat or chunks of lobster
Expert Baking Tips
Seafood Selection
- Mix textures: Firm fish (cod, snapper) + tender prawns + sweet scallops
- Frozen works: Frozen seafood is often flash-frozen at peak freshness
- Sustainable choices: Check for MSC (Marine Stewardship Council) certification
Avoiding Common Mistakes
- Watery Sauce - Pat seafood dry, don’t skip cooling time
- Overcooked Seafood - Cook briefly, it continues cooking in oven
- Bland Flavor - Taste and season! Add more lemon or herbs if needed
- Soggy Pastry - Cool filling completely before topping
Wine Pairing
Use the same wine you’ll serve with dinner:
- Crisp whites: Sauvignon Blanc, Pinot Grigio, Chablis
- Richer whites: Chardonnay (unoaked), Viognier
- For non-alcoholic: Sparkling grape juice + 1 tsp lemon juice
Make Ahead Strategy
- Make sauce up to 1 day ahead (don’t add seafood yet)
- Cook seafood and assemble on day of serving
- Can freeze unbaked pie for 1 month (seafood quality may decline)
Nutritional Information
Per serving (based on 6 servings):
- Calories: 485 kcal
- Protein: 32g
- Fat: 28g
- Carbohydrates: 28g
- Omega-3: 1.2g
- Sodium: 520mg
Storage & Reheating
Storage
Best eaten fresh. Refrigerate leftovers for up to 1 day only.
⚠️ Food Safety: Seafood is perishable. Consume within 24 hours of cooking.
Freezing
Not recommended - seafood texture degrades when frozen cooked.
Reheating
Reheat gently at 160°C for 15-20 minutes. Don’t overheat or seafood becomes rubbery.
Serving Suggestions
Perfect Pairings:
- Crisp green salad with lemon vinaigrette
- Steamed asparagus or green beans
- Buttered new potatoes with dill
- Crusty sourdough bread
- Roasted cherry tomatoes
Wine Pairings:
- Sauvignon Blanc (New Zealand)
- Chablis (France)
- Albariño (Spain)
- For red wine lovers: Light Pinot Noir (surprising but works!)
Reviews & Ratings
⭐⭐⭐⭐⭐ 4.8/5 (142 reviews)
“Restaurant quality at home! My dinner guests were so impressed.” - Elizabeth M.
“The white wine sauce is perfection. Used local sea bass and it was divine.” - Richard T.
“Made for anniversary dinner - better than any seafood pie I’ve had!” - Priya S.
Frequently Asked Questions
Q: Can I use frozen seafood?
A: Yes! Thaw completely, pat very dry. Frozen seafood often has better quality than “fresh” that’s been sitting.
Q: My sauce is too thin, help!
A: Mix 1 tbsp cornflour with 2 tbsp cold water, stir into sauce. Simmer 2 minutes to thicken.
Q: Can I make this without wine?
A: Yes, replace wine with equal amount fish stock + 1 tbsp lemon juice.
Q: What if I can’t find leeks?
A: Use 2 shallots or 1 small onion, finely chopped. Leeks are milder but these work.
Q: The prawns are rubbery, what went wrong?
A: Overcooked! Cook prawns just until they turn pink (2-3 minutes max). They cook more in the oven.
Q: Can I add other seafood?
A: Absolutely! Mussels, clams, crab, or lobster all work beautifully.
Ready to impress your guests? This is restaurant-quality seafood pie made simple!
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