SEAFOOD POTPIE
Provided by Ina Garten
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
- Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
- When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
- Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
- For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
- Meanwhile, preheat the oven to 375 degrees.
- Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.
SEAFOOD POT PIE
Treat your family to this hearty pot pie baked with shrimp, scallops and cream of mushroom soup - a flavorful dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 375° F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In bowl, toss shrimp, scallops and pepper. Spray mixture with butter-flavor cooking spray. In nonstick skillet over medium-high heat, cook shrimp mixture 2 minutes, stirring frequently. Remove from heat. In large bowl, stir soup and half-and-half with whisk. Add shrimp mixture, potato blend, basil and salt; toss gently. Pour mixture into baking dish.
- Cut each pastry sheet in half crosswise. Work with 1 sheet at a time, keeping remaining sheets covered with damp towel. Spray 1 side of pastry sheet with butter-flavor cooking spray; place sheet, sprayed side up, over shrimp mixture in baking dish. Repeat with remaining pastry sheets, alternately placing crosswise and lengthwise over dish. Fold edges under and gently press against sides of baking dish. Bake 30 minutes or until golden.
Nutrition Facts : Calories 300, Carbohydrate 41 g, Fat 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1320 mg
LEW'S FAMOUS LOBSTER POT PIE
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Bring water and crab boil bag to a boil in a large saucepan.
- Stir in lobster tails and boil until they turn bright red and the meat becomes opaque, 5 to 8 minutes.
- Drain and cool lobster tails. Remove shells, and dice lobster meat. Transfer to a bowl.
- Place a pie crust into the bottom of a 9-inch pie pan and set aside.
- Heat butter in a skillet over medium heat.
- Cook and stir onion and celery in butter until tender, 5 to 8 minutes.
- Stir flour into onion and celery mixture until vegetables are coated with flour.
- Combine chicken broth and milk in a bowl.
- Slowly stir broth and milk into onion, celery, and flour mixture until thickened.
- Stir seafood seasoning, garlic powder, and ground black pepper into thickened sauce.
- Mix thawed vegetables, diced potato, and cooked lobster meat into the sauce; simmer until potato is tender, about 8 minutes.
- Pour lobster filling into the prepared pie crust.
- Cover with remaining pie crust ,and seal by crimping the edges of the two crusts together.
- Cut an 'X' into top of pie crust with a sharp knife to allow steam to escape during baking.
- Bake pie in the preheated oven until crust is golden brown, 40 to 45 minutes.
- Remove from oven and let stand for 10 to 15 minutes to allow sauce to thicken.
Nutrition Facts : Calories 587.3 calories, Carbohydrate 46.7 g, Cholesterol 119.1 mg, Fat 33.1 g, Fiber 5 g, Protein 25.8 g, SaturatedFat 12.1 g, Sodium 1058 mg, Sugar 2.7 g
TASSIE CURRY SCALLOP PIE
I came up with this recipe after reading a forum request and concensus was that it was delicious. Adjust the amount of curry powder to taste, two tablespoons is relatively strong. You can also prepare a few hours in advance, pop it all in the fridge and bake later, which is what I did.
Provided by Peter J
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Quarter potatoes and boil until soft, around 20 minutes.
- Slightly cool potatoes under cold running water, peel skin and mash with half a cup of the milk and then set aside, it will be runny.
- Melt butter in large saucepan over medium heat and saute onion a few minutes until soft.
- Add curry powder and stir fry for one minute.
- Blend half a cup of milk with the flour.
- Add milk / flour fix and scallops to saucepan and bring to boil, stirring constantly.
- Cook further two minutes continuing to stir, remove scallops and reserve.
- Add mashed potato to saucepan, mix well and return to low to medium heat, stirring constantly for a few minutes.
- Reduce heat to low and allow to simmer for 10 minutes, stirring occasionally.
- Cut scallops in half and return to saucepan along with last 1/2 cup milk and allow to simmer a further 20-30 minutes until thickened.
- Remove from heat and allow to cool while preparing the pastry, stirring once or twice.
- Allow pastry sheets to thaw for 10 minutes or so at room temperature.
- Place a 200mm (8") cake dish (must be around 50mm or 2" deep) over the top of one sheet of pastry and scribe around it with a knife to form the lid for the pie.
- Lightly grease the dish and fold the other sheet of puff pastry into the bottom to form the base. You may need some reserved pastry from the lid to tidy things up depending on the size of the sheets.
- Pour the cooled mixture into the dish and place the pastry lid over the top, folding the edges up and trimming as required to make it neat.
- Brush the top of the pastry with either water or milk and prick with a knife a few times in the middle to form some vent holes.
- Bake in preheated oven at 230°C (450°F) for 20 minutes.
Nutrition Facts : Calories 751.3, Fat 39.1, SaturatedFat 11.6, Cholesterol 43.8, Sodium 404.4, Carbohydrate 72.7, Fiber 4.6, Sugar 7.3, Protein 27.4
SEAFOOD POT PIE
Bubbly warm goodness under a crispy crust. Another one dish wonder from Ina. House Beautiful Magazine, September 2009 edition. I have tasted Ina Garten's Lobster Potpie and it was awesome - so how can you improve on something so delicious but she has!!! "One of my philosphies of cooking is to take a recipe you are totally comfortable making, and then have three variations of it up your sleeve." She also says that "she loves all kinds of potpies -- chicken, lobster, vegetable, plus the one with seafood. 1 process = 4 recipes and you have a whole dinner in one dish that goes from the oven to the table. How easy is that?" I really love the way this lady thinks, creates recipes, cooks with ease and has awesome & lovely dinner parties. :) Rated 5 stars out of 525 reviews. Believe it or not - this recipe has been reworked since I tasted it the first time from her 1999 The Barefoot Contessa Cookbook. This can be served to anyone - it can become a family meal or one for guests! Oops - almost forgot the pastry dough has a 30 minute chilling time - sorry ;) I know - it is once in a lifetime experience!
Provided by Manami
Categories Savory Pies
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- FOR THE SEAFOOD:.
- Melt the butter in a large saute pan over medium heat.
- Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent.
- Add the flour and cook over low heat for 3 more minutes, stirring occasionally.
- Meanwhile, bring the stock to a simmer in a large saucepan.
- Add the shrimp and scallops and cook for 2 minutes, just until firm.
- Remove the seafood to a large bowl with a slotted spoon.
- Pour 3 cups of stock into a measuring cup and discard the rest.
- When the flour is cooked in the onion and fennel mixture, slowly add the 3 cups of stock, the Pernod, salt and pepper and simmer for 3 minutes.
- Stir in the heavy cream.
- Cut the lobster meat into medium-sized cubes.
- Add the lobster to the bowl with the seafood, then add the frozen peas, frozen onions, and parsley.
- Pour the sauce over the mixture and taste for seasoning.
- Pour into a 9 x 13 x 2 baking dish and refrigerate.
- FOR THE PASTRY:.
- Mix the flour, salt, and baking powder in a food processor fitted with a steel blade.
- Add the butter and pulse 10 times, until the butter is the size of peas.
- With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.
- Dump the dough out on a floured surface and knead quickly into a ball.
- Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
- Meanwhile, preheat the oven to 375º F.
- Roll the dough out to fit the baking dish with about a 3/4 inch overlap.
- Use the egg wash to paint the oitside rim of the dish.
- Place the dough on the filled baking dish and press it lightly to adhere to the egg wash.
- Make 4 or 5 slashes in it to allow the steam to escape.
- Place the dish on a sheet pan lined with parchmen paper and and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.
Nutrition Facts : Calories 976.4, Fat 56.1, SaturatedFat 33.1, Cholesterol 360, Sodium 3041.4, Carbohydrate 72.4, Fiber 7.4, Sugar 9, Protein 46.3
SCALLOP PIE
This recipe was demonstrated by a fellow classmate at an evening course on fish cookery that I took over 30 years ago. It sounded odd - who puts cheddar cheese with scallops!? but tasted delicious. Only use instant potatoes if you can get high quality ones that don't have artificial ingredients or flavors. This make a nice main course served with a salad though would be great served in smaller individual portions as an appetizer. If you make this with bay scallops you may want to reduce the cooking time so you don't end up with rubbery scallops. I like to use a medium sized scallops, if using large ones you may want to cut them in half. Please note that you need to reserve some of the cooking liquid when draining the scallops. Cooking time does not include preparing mashed potatoes.
Provided by momaphet
Categories Savory Pies
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre heat over to 375 degrees, grease or spray a 9" pie plate.
- Mix together mashed potatoes 2 Tbl butter and the egg, spoon mix around the edges of your pie plate - use all the potatoes.
- In a sauce pan, bring wine to a boil, reduce to a simmer add scallops and mushrooms cook for 8-10 minutes. Drain, reserving 1 cup of the liquid, set aside.
- In pan melt butter, then add flour and salt making a roux, cook for a few minutes while stirring, then slowly whisk in the reserved cooking liquid, cook till smooth and slightly thickened. Remove from heat and stir in cheese, mushrooms and scallops.
- Pour scallop mixture into the center of the potatoes and bake for 8 minutes.
- Note.
- The original recipe called for canned mushrooms which I never use now. If you do use them, do not cook them in the initial step with the scallops, just add them with the cheese. To cook them slightly before the short baking time poach them with the scallops, though you could also lightly saute them while making the roux.
SCALLOP POT PIE
Steps:
- In heavy saue pan, melt butteroverhigh heat, add carrots, saute for 2 min. Nest add your mushrooms, shallots and celery. Cook for 4 min. and add sherry and cook until sherry is evaporated, approx. 5 min. Sprinkle flour over mixture , stir for 2 min. add clam juice, milk, cream and thyme, stir until smooth. Continue to cook until thick enough to cover the back of a spoon. Add your scallops, chives, and peas, stir and season with salt and pepper. Allow to cool. Prepare ramkins by rubbing generously with butter and fill with the cooled mixture. Preheat oven to 400 degrees. cut pre-made dough to 3/4 inch larger than diameter of your ramkin bowl. Transfer dough to top of ramekin and press the edges around the dish. Use a pastry brush to lightly coat the sough with the beaten egg. Cut a small slit in the pie dough for steam to escape. Bake at 375 degress until dough is golden brown, approximately 25-30 minutes
BEST SEAFOOD POT PIE
Pot pie ... what is better. Now I like short cuts believe me. I work too, but take the time to cut up a few vegetables and make the cream sauce right in the pan. Well, add a splash of sherry along with some fresh vegetables, some traditional ingredients like frozen peas, chopped shrimp, crab and scallops, and then top with a flaky biscuit. And dinner. My twist ... I like to top with a little cheese before I top with the crust. Pure comfort food
Provided by SarasotaCook
Categories Savory Pies
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Shrimp -- Prepare your shrimp, scallops and vegetables.
- Vegetable Base -- In a large pot, melt the butter on medium heat. Add the celery, onion, mushrooms, and carrots and cook until soft. Add the sherry to deglaze the pan, then the creole seasoning, salt and pepper, flour to make a light roux and then add the half and half and the chicken broth. Bring back to a medium heat to lighten thicken. Add the peas, shrimp, scallops, and fresh parsley and stir to combine. The last minute add the crab.
- Casserole -- Spray the casserole dish or individual baking dishes (soup bowls or small ramikens with Pam or brush with olive oil) and spoon the pot pie mixture inches Top with a little of the grated cheese.
- Topping -- Take the southern biscuits cut in half, top and bottom half (just thinner so they cook quicker) (Pillsbury or any name brand or you can easily make your own if you want.). Just top the individual dishes or you can top the whole casserole dish. The biscuits can be cut to fit the size of the casserole dish. Brush with some butter to make them crusty brown.
- Bake -- Heat the oven to 350 degrees and bake until the biscuits are golden brown and the filling is bubbly. About 20-30 minutes depending on your oven. Cook on the middle shelf.
SCALLOPED POTATO PIE
This is a very tasty recipe and different. You could serve it with some sort of meat if you wish, but we never do, we are always totally satisfied just with this and a salad.
Provided by MarieRynr
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375*F.
- Peel potatoes.
- Thinly slice them to make 4 cups.
- Cover with water.
- Melt butter, saute onions in this.
- Stir in salt, pepper, dry mustard, and flour until blended.
- Stir in half and half or milk and cook, stirring constantly, over medium heat until thickened.
- Stir and boil one minute.
- Remove from heat.
- Line a 9 inch pie tin with pastry.
- Drain potatoes.
- Pat dry.
- Using 1/3 cup each, layer potatoes, cheese and sauce in crust.
- Repeat layers twice.
- Cover with top crust.
- Flue edge and vent top.
- Glaze with a little milk or beaten egg yolk if desired.
- Cover edge with foil.
- Bake 25 minutes.
- Remove foil and bake 30 to 35 minutes longer.
Nutrition Facts : Calories 461.7, Fat 28.1, SaturatedFat 12.7, Cholesterol 51.9, Sodium 678, Carbohydrate 43.9, Fiber 3.5, Sugar 1.4, Protein 9.5
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