Seafood Pot Pie
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Description: Recipe using scallops, shrimp, and vegetables.
From: [email protected] (Stephanie da Silva) Date: Mon, 16 Aug 1993 22:48:29 GMT 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 Flaky Pastry In a medium nonreactive saucepan, bring the 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. In another medium saucepan of boiling salted water, cook the potato until just tender, 6 to 8 minutes; drain and set aside. Preheat the oven to 425F. In a large saucepan, melt 2 tablespoons of the 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. Pour in the chicken stock and increase the heat to high. Boil until most of the liquid has evaporated, about 5 minutes. 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. In a small bowl, blend the flour into the remaining 1 tablespoon of butter to form a paste. Bring the scallop cream to a simmer over moderate heat. Gradually whisk in the butter paste. 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. In a shallow 2 quart buttered baking dish, arrange the scallops in a single layer; top with the shrimp and then the
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