Creamy Scallop Parcels Recipe

Creamy Scallop Parcels Recipe


This recipe is contributed by Megan Nicholson. It’s a family favourite and served with salad or chips - everyone is smiling - it’s delicious , generous and heart warming.


  • 500g scallop or scallop meat
  • 2 tablespoons olive oil or butter
  • 1 clove garlic, minced
  • 1 tablespoon parsley, chopped
  • 200 ml cream
  • 1 egg, beaten (for egg wash)
  • 1 teaspoon sesame seeds (optional)
  • 1 teaspoon chicken stock powder
  • 1 tablespoon cornflour (to make a slurry)
  • Puff pastry sheets


  1. Cook the Scallop Mixture
    1 Cook the Scallop Mixture
    • In a frying pan, heat olive oil or melt butter over medium heat.
    • Add garlic, parsley, and scallops.
    • Sauté for 2 minutes until the scallops are just cooked.
  2. Prepare the Cream Sauce:
    2 Prepare the Cream Sauce:
    • Mix the cornflour with 1 tablespoon of water to form a slurry.
    • To the pan, add cream, chicken stock powder, and the cornflour slurry.
    • Stir well and cook until the mixture thickens. Remove from heat and allow to cool slightly.
  3. Assemble the Parcels:
    3 Assemble the Parcels:
    • Cut puff pastry sheets diagonally to form two triangles.
    • Place a spoonful of the scallop mixture in the centre of each triangle.
    • Fold over to form a smaller triangle and press the edges to seal.
  4. Prepare for Baking:
    4 Prepare for Baking:
    • Brush the top of each parcel with egg wash.
    • Sprinkle sesame seeds on top if desired.
  5. Serve:
    5 Serve:

    Serve the creamy scallop parcels hot with a side of salad, chips, or both.

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