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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I love scallops this way. Great brunch recipe. The cook time includes both the time to pre-bake the crust and the final baking time. Ingredients:
9 inches pie crusts |
1 -1 1/2 cup raw bay scallops or 1 -1 1/2 cup sea scallops, cut into smaller pieces |
1 -1 1/2 cup heavy cream |
4 eggs |
salt |
fresh ground black pepper |
thyme, to taste |
3 tablespoons crumbled crisp bacon |
Directions:
1. Bake the pie shell at 425F for 15-20 minutes, until the bottom is set and the edges are slightly browned.
2. Then brush with beaten egg yolk and bake another 2 minutes to seal the crust.
3. Arrange the scallops in the pastry.
4. Blend the heavy cream and eggs together to make a custard mixture and season with salt and pepper.
5. Add the thyme and bacon.
6. Pour over scallops.
7. Bake at 350°F until the custard is barely set, about 30 minutes.
8. A knife inserted at the center should come out clean.
9. Note: Do not overcook or the custard will curdle and become watery.
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