Recipe courtesy of Graham Kerr

Llandoger Trow Pie

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  • Level: Intermediate
  • Total: 1 hr 35 min
  • Prep: 25 min
  • Inactive: 30 min
  • Cook: 40 min
  • Yield: 4 servings
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For pastry:

2 cups pastry flour, sifted

Freshly ground salt, to taste

Freshly ground white pepper

1/2 cup butter, cubed and chilled

1/4 cup ice water

4 scallop shells

For sauce:

2 tablespoons butter

1/4 cup flour

1 cup milk

Clarified butter

4 ounces mushrooms

1/2 lemon, juiced

3/8 cup dry sherry

1 pound scallops

Freshly ground salt

Freshly ground white pepper

1 (4-ounce) can herring roe

1 teaspoon paprika

1 tablespoon parsley, finely chopped


  1. For pastry: Place flour in bowl. Season with salt and pepper. Cut in butter, until a fine texture. Blend in ice water and form into a ball; chill for 1/2 hour. When rested, roll out pastry to 1/4-inch thick Mold to inside of clean, dry scallop shell. Bake 15 minutes, cool slightly, then remove pastry shell and set aside.
  2. Melt butter in saucepan and add flour. Cook 3 minutes over medium heat to make a roux. Add milk and bring to boil, whisking until smooth. Simmer gently.
  3. Pour a little clarified butter into another saucepan and add mushrooms and lemon juice to fry. Flame with 1/2 cup sherry, then add scallops and their juices and season with salt and pepper. Simmer. Pour juice from roe into pan with scallops, then add sauce to scallop mixture and cook for 3 minutes until scallops are done. Remove scallops and increase heat to reduce sauce for 3 minutes. Add paprika and parsley and stir. Add roe, cooked scallops and remaining sherry to sauce. Place scallops and sauce in pastry shells. Serve immediately.
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