Sparkling Pairings with Steven Edwards

Scallop Fish Pie in the Shell with Garden Salad and Nyetimber Blanc de Blancs.

The third instalment of Sparkling Pairings celebrates Nyetimber’s nostalgic Blanc de Blancs – the first wine the estate created back in 1992, with the 2016 Magnum crowned Champion Sparkling Wine at the International Wine Challenge 2025. Steven pairs this beautifully refined wine with a true showstopper: scallop fish pie served in the shell.

Together, they make an elegant duo: the wine’s freshness and finesse lift the richness of the seafood filling, creating a pairing that has layers of depth and is beautifully balanced.

Ingredients | Serves 4

For the filling:

• 4 large scallop shells (cleaned)
• 500g rock salt
• 320g raw scallops, diced
• 200g raw white fish (cod or haddock), diced
• 165g raw prawns, peeled
• 1 shallot, finely diced
• 1 garlic clove, minced
• 200ml fish stock
• 100ml double cream
• Splash of white wine
• Small bunch parsley, chopped
• 2 tbsp butter
• 1 tbsp flour
• A pinch of salt & freshly ground pepper

For the topping:

• 300g mashed potato (smooth and buttery)
• 50g parmesan

For the garden salad:

• 120g mixed leaves
• 1 lemon
• Radishes, sliced
• Fennel, sliced
• Red chicory, sliced

For the vinaigrette:

• 2 tbs pomace olive oil
• 1 tsp white wine vinegar
• ½ tsp smooth Dijon mustard
• Dill, chopped

Method

1. Prepare the filling

Melt butter in a pan and gently cook the shallot and garlic until softened. Add the

flour and cook for 1–2 minutes. Deglaze with white wine, then gradually add fish

stock and cream, stirring to form a smooth sauce. Reduce to a thick glossy

consistency.

2. Add the fish

Fold in the fish, prawns, scallops and chopped parsley, then season with salt and

pepper.

3. Assemble

Spoon the mixture into scallop shells. Top by piping a smooth layer of mashed

potato over the top to seal and grate parmesan over.

4. Bake

Preheat the oven to 200°C. Place the filled shells on a tray and bake for 15–20

minutes until golden and bubbling.

5. Prepare the salad

Toss the mixed leaves, fennel, chicory and radishes with a light vinaigrette.

6. To serve

Mix the rock salt with a little water and create a base for the scallop shells on a

plate. Serve the scallop fish pie in the shell on top of the salt and alongside the fresh

garden salad with a good wedge of lemon.