Best 4 Scallop Pot Pie Recipes

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**Scallops, those succulent and briny treasures of the sea, take center stage in this delectable pot pie.** Perfectly seared and nestled in a creamy sauce brimming with aromatic vegetables, this dish promises a symphony of flavors. Enrobed in a flaky, golden crust, each bite offers a textural contrast that will tantalize your taste buds. This classic comfort food gets an elegant makeover, making it perfect for a special occasion or a cozy night in. Explore a collection of recipes that celebrate the versatility of scallops, from the classic to the innovative. Whether you prefer a traditional pot pie or a deconstructed version, these recipes offer something for every palate. Indulge in a culinary journey that showcases the beauty of scallops and leaves you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SEAFOOD POT PIE



Seafood Pot Pie image

Treat your family to this hearty pot pie baked with shrimp, scallops and cream of mushroom soup - a flavorful dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 10

1/2 lb uncooked medium shrimp, peeled, deveined
1/2 lb bay scallops
1/2 teaspoon freshly ground pepper
Butter-flavor cooking spray
1 can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup with 30% less sodium
2/3 cup fat-free half-and-half
2 bags (14 oz each) frozen baby gourmet potato blend, thawed
1/4 cup coarsely chopped fresh basil leaves
1/2 teaspoon salt
3 sheets frozen phyllo (filo) pastry (18x14 inch), thawed

Steps:

  • Heat oven to 375° F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In bowl, toss shrimp, scallops and pepper. Spray mixture with butter-flavor cooking spray. In nonstick skillet over medium-high heat, cook shrimp mixture 2 minutes, stirring frequently. Remove from heat. In large bowl, stir soup and half-and-half with whisk. Add shrimp mixture, potato blend, basil and salt; toss gently. Pour mixture into baking dish.
  • Cut each pastry sheet in half crosswise. Work with 1 sheet at a time, keeping remaining sheets covered with damp towel. Spray 1 side of pastry sheet with butter-flavor cooking spray; place sheet, sprayed side up, over shrimp mixture in baking dish. Repeat with remaining pastry sheets, alternately placing crosswise and lengthwise over dish. Fold edges under and gently press against sides of baking dish. Bake 30 minutes or until golden.

Nutrition Facts : Calories 300, Carbohydrate 41 g, Fat 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1320 mg

BEST SEAFOOD POT PIE



Best Seafood Pot Pie image

Pot pie ... what is better. Now I like short cuts believe me. I work too, but take the time to cut up a few vegetables and make the cream sauce right in the pan. Well, add a splash of sherry along with some fresh vegetables, some traditional ingredients like frozen peas, chopped shrimp, crab and scallops, and then top with a flaky biscuit. And dinner. My twist ... I like to top with a little cheese before I top with the crust. Pure comfort food

Provided by SarasotaCook

Categories     Savory Pies

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 lb shrimp, peeled tails off (I used large and rough chopped)
3/4 lb scallops, rouch chopped (I used bay, the small scallops)
8 ounces crabmeat, 1 can if you can't get fresh just pick through to make sure there are no shells
1 cup onion, chopped
1/2 cup celery, chopped
3/4 cup carrot, chopped
1 cup diced potato, fine chopped skins off
1 cup mushroom, chopped
1/2 cup frozen peas
2 cups half-and-half
1/2 cup chicken broth
1/4 cup butter
2 tablespoons all-purpose flour
1/2 teaspoon creole seasoning
4 tablespoons sherry wine
1/2 cup grated monterey jack cheese
8 country biscuits (I used pillsbury, or you can make your own, no cooked)
2 tablespoons butter (to brush on the biscuits)

Steps:

  • Shrimp -- Prepare your shrimp, scallops and vegetables.
  • Vegetable Base -- In a large pot, melt the butter on medium heat. Add the celery, onion, mushrooms, and carrots and cook until soft. Add the sherry to deglaze the pan, then the creole seasoning, salt and pepper, flour to make a light roux and then add the half and half and the chicken broth. Bring back to a medium heat to lighten thicken. Add the peas, shrimp, scallops, and fresh parsley and stir to combine. The last minute add the crab.
  • Casserole -- Spray the casserole dish or individual baking dishes (soup bowls or small ramikens with Pam or brush with olive oil) and spoon the pot pie mixture inches Top with a little of the grated cheese.
  • Topping -- Take the southern biscuits cut in half, top and bottom half (just thinner so they cook quicker) (Pillsbury or any name brand or you can easily make your own if you want.). Just top the individual dishes or you can top the whole casserole dish. The biscuits can be cut to fit the size of the casserole dish. Brush with some butter to make them crusty brown.
  • Bake -- Heat the oven to 350 degrees and bake until the biscuits are golden brown and the filling is bubbly. About 20-30 minutes depending on your oven. Cook on the middle shelf.

SCALLOP PIE (IRISH)



Scallop Pie (Irish) image

Make and share this Scallop Pie (Irish) recipe from Food.com.

Provided by lazyme

Categories     < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

8 large scallops
300 milliliter milk
2 salt and pepper
2 tablespoons butter
1 tablespoon flour
1/2 lb mixed mushrooms, sliced
4 tablespoons sweet white wine
1 lb fresh mashed potatoes

Steps:

  • Clean the scallops and cut in half, then simmer in the milk for 15 minutes.
  • Strain, reserving the liquid.
  • Heat 1 tablespoon of the butter and stir in the flour, cook for about a minute, stirring, then add the milk gradually, stirring all the time to avoid lumps.
  • Season with salt and pepper, add the sliced mushrooms and simmer for about 10 minutes longer; then add the sherry or wine and finally the scallops.
  • When hot, transfer to an ovenproof dish and cover with mashed potatoes, making sure they cover the fish right to the edges.
  • Dot with the remaining butter and bake in a moderate oven, 350F, for 20-30 minutes, or until the top is turning brown.

Nutrition Facts : Calories 127.1, Fat 4.4, SaturatedFat 2.6, Cholesterol 18.3, Sodium 288.5, Carbohydrate 15, Fiber 1.2, Sugar 1.2, Protein 5

SCALLOP PIE



Scallop Pie image

This recipe was demonstrated by a fellow classmate at an evening course on fish cookery that I took over 30 years ago. It sounded odd - who puts cheddar cheese with scallops!? but tasted delicious. Only use instant potatoes if you can get high quality ones that don't have artificial ingredients or flavors. This make a nice main course served with a salad though would be great served in smaller individual portions as an appetizer. If you make this with bay scallops you may want to reduce the cooking time so you don't end up with rubbery scallops. I like to use a medium sized scallops, if using large ones you may want to cut them in half. Please note that you need to reserve some of the cooking liquid when draining the scallops. Cooking time does not include preparing mashed potatoes.

Provided by momaphet

Categories     Savory Pies

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 lbs scallops
3 -4 ounces mushrooms, sliced not too thin (see note) or 3 -4 ounces canned mushrooms, sliced and drained
1 1/2 cups dry white wine
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/2 cup cheddar cheese, shredded
2 cups mashed potatoes
2 tablespoons butter
1 egg

Steps:

  • Pre heat over to 375 degrees, grease or spray a 9" pie plate.
  • Mix together mashed potatoes 2 Tbl butter and the egg, spoon mix around the edges of your pie plate - use all the potatoes.
  • In a sauce pan, bring wine to a boil, reduce to a simmer add scallops and mushrooms cook for 8-10 minutes. Drain, reserving 1 cup of the liquid, set aside.
  • In pan melt butter, then add flour and salt making a roux, cook for a few minutes while stirring, then slowly whisk in the reserved cooking liquid, cook till smooth and slightly thickened. Remove from heat and stir in cheese, mushrooms and scallops.
  • Pour scallop mixture into the center of the potatoes and bake for 8 minutes.
  • Note.
  • The original recipe called for canned mushrooms which I never use now. If you do use them, do not cook them in the initial step with the scallops, just add them with the cheese. To cook them slightly before the short baking time poach them with the scallops, though you could also lightly saute them while making the roux.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
  • Use Fresh Scallops: Fresh scallops have a sweeter, more delicate flavor than frozen scallops. If you can, try to find fresh scallops at your local seafood market.
  • Sear the Scallops: Searing the scallops before adding them to the pot pie gives them a nice golden brown color and helps to develop their flavor.
  • Use a Good Quality Puff Pastry: The puff pastry is what makes this pot pie so special. Make sure you use a good quality puff pastry that will rise and flake beautifully in the oven.
  • Don't Overcook the Pot Pie: The pot pie is done when the filling is bubbly and the crust is golden brown. Overcooking the pot pie will make the filling dry and the crust tough.

Conclusion:

Scallop pot pie is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight dinner. With its creamy filling, flaky crust, and tender scallops, this pot pie is sure to be a hit with everyone at the table. So next time you're looking for a new recipe to try, give this scallop pot pie a try. You won't be disappointed!

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