Seafood Pot Pie
Ingredients
- 0.5 cup dry white wine
- 1 lb sea scallops, halved if large
- 1 large baking potato, peeled and diced 1/2 inch
- 3 tbsp butter, softened
- 0.5 cup tart apple, peeled and minced
- 1 large carrot, minced
- 1 rib celery rib, minced
- 1 large onion, minced
- 1 clove garlic, minced
- 1 0.5 cup chicken broth
- 0.3 cup heavy cream
- 2 tbsp all-purpose flour
- 1 lb medium shrimp, shelled and deveined
- 1 cup corn kernels
- 1 jar pimiento strips (3.5 oz), drained
- 2 tbsp fresh parsley, minced
- 2 0.5 cup all-purpose flour, for pastry
- 0.5 cup vegetable shortening
- 4 tbsp cold butter, cut in pieces
- 1 large egg (for pastry)
Instructions
- 1
Make flaky pastry: In a food processor, combine 2 1/2 cups flour, 1/2 teaspoon salt, shortening, and cold butter pieces. Pulse about 10 times until mixture resembles coarse meal. With machine on, pour in lightly beaten egg mixed with enough ice water to equal 1/2 cup. Process just until dough masses together. Divide in half, pat into disks, wrap and refrigerate at least 1 hour.
- 2
Bring wine to a boil in a saucepan over high heat. Add scallops and cook until just opaque, about 1 minute. Drain, reserving liquid. Cook diced potato in boiling salted water until just tender, 6 to 8 minutes. Drain.
- 3
Preheat oven to 425°F (220°C). Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add apple, carrot, celery, and onion. Cook until softened and starting to brown, about 6 minutes. Add garlic and cook 1 minute more.
- 4
Pour in chicken stock and boil over high heat until most of the liquid evaporates, about 5 minutes. Transfer to food processor and purée until smooth. Return to saucepan. Stir in reserved scallop liquid and heavy cream.
- 5
Blend remaining 1 tablespoon butter with flour to form a paste. Bring sauce to a simmer and whisk in butter-flour paste. Boil until thickened and smooth. Season with salt, white pepper, and cayenne.
- 6
In a shallow 2-quart buttered baking dish, arrange scallops in a single layer. Top with shrimp, then corn, potato, and pimiento. Sprinkle parsley over top. Pour sauce over everything.
- 7
Roll out one disk of pastry slightly larger than the dish. Place over the top and press edges to seal. Cut steam vents. Bake until crust is golden brown, about 40 minutes. Serve hot.