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Seafood Pot Pie

Seafood Pot Pie recipe image
This luxurious Seafood Pot Pie is a comforting masterpiece that balances the sweetness of scallops and shrimp with the earthy richness of a homemade cream sauce. The secret lies in the addition of minced tart apple, which provides a subtle brightness that cuts through the heavy cream and butter. Served in a deep dish and topped with a homemade flaky pastry, this dish offers a delightful contrast of textures: the crisp, shattering crust gives way to the tender seafood and soft vegetables. It is the perfect centerpiece for a cozy weeknight dinner or a special weekend meal where you want to impress guests with a classic, elevated comfort food. The aroma of garlic, wine, and melting butter will fill your kitchen, promising a warm and satisfying experience.
Courses:
Difficulty: Advanced
Description
This luxurious Seafood Pot Pie is a comforting masterpiece that balances the sweetness of scallops and shrimp with the earthy richness of a homemade cream sauce. The secret lies in the addition of minced tart apple, which provides a subtle brightness that cuts through the heavy cream and butter. Served in a deep dish and topped with a homemade flaky pastry, this dish offers a delightful contrast of textures: the crisp, shattering crust gives way to the tender seafood and soft vegetables. It is the perfect centerpiece for a cozy weeknight dinner or a special weekend meal where you want to impress guests with a classic, elevated comfort food. The aroma of garlic, wine, and melting butter will fill your kitchen, promising a warm and satisfying experience.
Ingredients
  • 1/2 cup dry white wine
  • 1 pound sea scallops, cut in half if very large
  • 1 large baking potato, peeled and cut into 1/2 inch dice
  • 3 tablespoons butter, softened
  • 1/2 cup peeled and minced tart apple
  • 1 large carrot, minced
  • 1 celery rib, minced
  • 1 large onions, minced
  • 1 garlic clove, minced
  • 1 1/2 cups chicken broth
  • 1/4 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 3/4 teasoon salt
  • 1/2 teaspoon freshly ground white pepper
  • Pinch of cayennee papper
  • 1 pound medium shrimp, shelled and deveined
  • 1 cup corn kernels
  • 1 small jar (3 1/2 ounces) pimiento strips
  • 2 tablepoons minced parsley
  • 1 egg
  • About 1/4 cup ice water
  • 2 1/2 cups all-purpose flour
  • 1/2 teasopon salt
  • 1/2 cup vegetable shortening
  • 4 tablespoons cold butter, cut into small pieces
Directions
  1. 1
    Preheat the oven to 425°F.
  2. 2
    In a medium nonreactive saucepan, bring the white wine to a boil over high heat. Add the scallops and cook until just opaque throughout, about 1 minute. Drain the scallops, reserving the liquid.
  3. 3
    In another medium saucepan of boiling salted water, cook the diced potato until just tender, 6 to 8 minutes; drain and set aside.
  4. 4
    In a large saucepan, melt 2 tablespoons of the softened butter over moderately high heat. Add the apple, carrot, celery, and onion and cook until the mixture softens and starts to brown, about 6 minutes. Add the garlic and cook for 1 minute longer.
  5. 5
    Pour in the chicken broth and increase the heat to high. Boil until most of the liquid has evaporated, about 5 minutes.
  6. 6
    Transfer the apple-vegetable mixture to a food processor. Puree until smooth. Return to the saucepan and stir in the reserved scallop liquid and the heavy cream.
  7. 7
    In a small bowl, blend the flour into the remaining 1 tablespoon of butter to form a paste.
  8. 8
    Gradually whisk the butter paste into the sauce. Bring to a boil, whisking until thickened and smooth. Reduce the heat to low, season with the salt, white pepper, and cayenne, and simmer, whisking occasionally, until there is no raw flour taste, 2 to 3 minutes.
  9. 9
    In a shallow 2-quart buttered baking dish, arrange the scallops in a single layer. Top with the shrimp, then the cooked potato, corn, and pimiento. Sprinkle the parsley over the top.
  10. 10
    Pour the sauce over the filling and gently shake the dish to distribute evenly.
  11. 11
    Prepare the Flaky Pastry (see Note below). Roll out one portion of the dough about 1/4 inch thick, slightly larger than the dimensions of the baking dish.
  12. 12
    Place the dough over the top of the pan and press against the outside rim to seal the edges. Cut at least several steam vents into the top.
  13. 13
    Bake until the crust is golden brown and the filling is bubbly, about 40 minutes. Serve hot.
  14. 14
    To make the Flaky Pastry: In a food processor, combine the flour, salt, shortening, and cold butter. Turn the machine on and off quickly about 10 times, until the mixture is the texture of coarse meal.
  15. 15
    In a measuring cup, lightly beat the egg. Add enough ice water to measure 1/2 cup total.
  16. 16
    With the machine on, gradually pour in the egg and water mixture. Process just until the dough begins to mass together; do not overmix.
  17. 17
    On a sheet of waxed paper, knead the dough briefly into a smooth ball. Divide in half and pat each into a 6-inch disk. Wrap separately and refrigerate for at least 1 hour before using.
Note

The pastry recipe makes enough dough for two pot pies; use only one ball of dough for this recipe. The remaining dough can be wrapped tightly and frozen for up to 3 months.

Ensure the scallops are cooked quickly to prevent them from becoming rubbery. They should be just opaque.

If fresh tart apples are not available, you can use a mild green apple variety like Granny Smith.

Keywords: seafood pot pie, scallop recipe, shrimp dinner, creamy seafood, flaky pastry, comfort food, apple sauce, white wine sauce, homemade crust, seafood bake, main course, vegetable puree, pot pie filling, weekend dinner
Read it online: https://www.chefs-mate.com/recipe/seafood-pot-pie/