Seafood Pot Pie

Instructions

Method

-      Melt 2 tablespoons of olive-oil butter in a cast iron pot over medium heat

-      Add chopped onion, celery and carrots to the pot, and let cook

-      Stir in minced garlic and thyme

-      Stir in flour to create a roux

-      Season with salt and pepper

-      Add in potatoes

-      Stir in clam juice

-      Stir in chicken stock, and bring to a light boil

-      Stir in kale

-      Season scallops with salt, pepper and olive oil

-      In a separate skillet, melt 1 tablespoon of olive-oil butter, and sear scallops

-      When scallops are almost cooked, add the shrimp to skillet and cook until color brightens

-      Deglaze skillet with whiskey

-      Add corn to skillet, and cook

-      Add skillet mixture to pot

-      Add biscuits to top of pot to create a “crust” on top, and serve

 

Ingredients
  • 8 large scallops
  • 1 dozen shrimp
  • 1 bunch of kale, chopped
  • 3 cups chicken stock
  • 1 cup diced potatoes
  • ½ cup clam juice
  • ½ cup corn
  • ½ cup chopped celery
  • ½ cup chopped onion
  • ½ cup chopped carrots
  • ¼ cup whiskey
  • ¼ cup flour
  • 3 tablespoons olive-oil butter
  • 1 tablespoon minced garlic
  • 1 bunch of thyme, stems removed
  • Salt and pepper to taste
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