Name: Upside Down Seafood Pot Pie Seafood Supper Club
Ingredients: 1 sheet Ready-to-Bake Pepperidge Farm Puff Pastry, thawed in refrigerator for 24 hours; --Food Club non-stick cooking spray; 1 egg; 1 tablespoon cool water; 4 tablespoons Food Club unsalted butter, divided; 1 (1-pound) bag North Coast Raw Naked Shrimp, thawed; 1 (1-pound) bag North Coast Naked Wild Sea Scallops, thawed; --Kosher salt, to taste; --Food Club fresh ground pepper, to taste; 1/2 cup shallot, thinly sliced; 2 cups leeks, cut into 1-inch pieces; 1 cup fennel, thinly sliced; 1/2 - 2/3 cup white wine; 2 cups Chowder Pot of Hartford Fresh Lobster Bisque; 1/2 cup fresh parsley, chopped

Upside Down Seafood Pot Pie Seafood Supper Club Recipe | Big Y