>From the Food Network website...
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Uncle Bubba's Seafood Pot Pie
Recipe courtesy Louisiana Seafood Promotion and Chef Paula Dean, Georgia, The
Lady and Sons Restaurant
Show: Food Network Challenge
Episode: Challenge: Seafood Cook-Off
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 2 servings
1 box frozen puff pastry sheets (recommended: Pepperidge Farm)
1 egg, beaten
1 to 2 tablespoons butter
2 tablespoons diced onion
1 tablespoon diced fennel
1 clove garlic, minced
2 tablespoons diced celery
2 tablespoons finely cubed carrots
2 tablespoons green peas
3 large scallops
2 tablespoons diced tasso ham
1 tablespoon all-purpose flour
1 1/4 cups heavy cream
Pinch freshly ground nutmeg
1/4 teaspoon seafood seasoning (recommended: Everglades Seasoning)
1/2 fish-flavored bouillon cube (recommended: Knorr's)
1/4 cup lump crabmeat, picked over
3 large shrimp, peeled and deveined
4 large oysters, shucked
White pepper
Preheat oven to 375 degrees F. Thaw 1 sheet of puff pastry, unwrap it, and
brush with beaten egg. Slice pastry into 1-inch wide strips. Weave strips into
lattice design, sized to fit the top of a 1 1/2 quart oven-safe medium-sized
serving bowl or casserole. Place pastry on a parchment paper-lined cookie sheet
and bake until light golden brown. Remove from oven and let stand until needed.
Adjust oven temperature to 350 degrees F.
Filling:
Melt butter in a medium skillet over medium heat. Add onions, fennel, garlic,
celery, carrots, and green peas and saute until tender. Add scallops and tasso
and continue to saute until scallops are barely halfway done. Sprinkle in flour
and stir until coated. Add cream, nutmeg, seasoning, and bouillon. Increase the
heat and bring to a boil, stirring constantly. When mixture reaches a boil,
remove from heat. Add crabmeat, shrimp, and oysters and season, to taste, with
white pepper. Pour into the oven-safe serving bowl. Top with the pre-baked
lattice puff pastry and gently press down into filling. Bake about 10 minutes
or until bubbly. Remove from the oven and let stand for 5 minutes before
serving.
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Rhonda G in Missouri
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