Scallop Pot Pie

17 ingredients
1 steps

Ingredients

  • 6oz unsalted butter
  • 1/2 Lb chopped baby portibella mushrooms.
  • 4 oz of minced shallots
  • 4oz of sherry
  • 2 oz of flour
  • 12 oz. clam juice
  • 8 oz. milk
  • 8 oz. heavy cream
  • 6 oz frozen peas
  • 6 oz carrots, med. diced
  • 4 oz celery , med. diced
  • 2 tablespoons of fresh thyme
  • 1 lb. bay scallops
  • 2 oz. chives, chopped
  • salt & pepper to taste
  • 1 egg beaten
  • package pillsbury pie crust.

Directions

  1. 1
    {"0":"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.","1":"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.","2":"Prepare ramkins by rubbing generously with butter and fill with the cooled mixture.","3":"Preheat oven to 400 degrees.","5":"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"}

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