Upside Down Seafood Pot Pie Seafood Supper Club

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Serving: Serves 4

To watch Chef Andrew prepare this dish, go to: https://youtu.be/mzclXcNHFyk

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Ingredients

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Wash hands with soap and water.
3. Carefully unfold thawed pastry sheet and cut into quarters.
4. With a dinner fork, “dock the dough” by pricking holes throughout sheets to prevent ballooning during baking.
5. Spray baking sheet with no-stick spray and place pastry sheet quarters on baking sheet.
6. Create egg wash by beating egg with water.
7. Brush dough quarters with egg wash. Wash hands with soap and water after handling raw egg.
8. Bake 14 to 16 minutes until golden brown and cooked throughout. Remove from oven and allow to cool to room temperature.
9. Drain shrimp and scallops and pat dry. Remove side muscles of scallops, if necessary. Wash hands with soap and water after handling seafood.
10. Melt 3 tablespoons butter in a large sauce pan over medium heat. Add shrimp, season with salt and pepper.
11. Poach shrimp in butter, slowly, until just cooked through (about 1 1/2 to 2 minutes per side). Remove shrimp and place off to the side in a bowl.
12. With all remaining butter and juices, add scallops to pan and cook the same way (about 1 1/2 to 2 minutes per side). Remove scallops and reserve in same bowl.
13. Add remaining butter, shallot, leeks and fennel. Cook slowly over low heat until wilted and cooked (about 3 to 4 minutes). Be careful not to brown— add a bit of wine if vegetables begin drying out.
14. Add 1/2 cup wine. Bring to a simmer and cook for 30 seconds.
15. Add lobster bisque and bring to a simmer.
16. Add cooked shrimp and scallops to pan. Bring to a simmer to heat throughout.
17. Add chopped parsley.
18. Divide into four equal portions over puff pastry squares. Serve with your favorite vegetable such as asparagus spears.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!