Scallop and courgette crumble pie recipe | Taste of France®
Eric Lanlard’s cute little casseroles are perfect for a dinner party or lunch, a easy recipe that is sure to impress
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Ingredients
- 75g (3 oz) unsalted butter
- 1 onion, finely chopped
- 4 carrots, finely diced
- 3 leeks (only the white part), sliced thinly
- 1 tbsp chopped tarragon
- ½ tbsp chopped dill
- 300g (10 oz) courgettes (zucchini), diced
- 200ml (7fl oz) fish stock
- 2 tbsp flour
- 1 tbsp dry white wine
- 2 tbsp double (heavy) cream
- 12 fresh shelled scallops, ready cleaned, defrosted if frozen
- 30 fresh peeled king prawns (shrimp)
- Salt
- freshly ground black pepper
- 65g (2½ oz) unsalted butter, chopped into pieces
- 175g (6 oz) wholemeal flour
- 2 tsp dried mixed herbs
- 50g (2 oz) Parmesan cheese, finely grated
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