Scallop Pot Pie
Scallop Pot Pie might be just the main course you are searching for. Watching your figure? This pescatarian recipe has 391 calories, 14g of protein, and 15g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have ice water, butter, flat leaf parsley leaves only, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes approximately 2 hours.
Instructions
Make the crust: Pulse 2 ½ cups flour and salt in a food processor until combined.
Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes.
Add ½ cup flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, sea salt, and pepper and simmer for 5 more minutes.
Place the bay scallops, frozen peas, and parsley in a bowl.
Pour the sauce over the mixture and check the seasonings. Set aside. Assemble the pie: Preheat the oven to 375 degrees F.
Roll each the chilled dough disc to fit a 9 or 9 ½-inch round by 2-inch high ovenproof pie plate or baking dish.
Place 1 crust in the dish, fill with the scallop mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. Make a few vents in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.