Seafood Pot Pie

From: arielle@taronga.com (Stephanie da Silva)

Date: Mon, 16 Aug 1993 22:48:29 GMT

/2 cup dry white wine

pound sea scallops, cut in half if very large

large baking potato, peeled and cut into 1/2 inch dice

tablespoons butter, softened

/2 cup peeled and minced tart apple

large carrot, minced

celery rib, minced

large onions, minced

garlic clove, minced

1/2 cups chicken broth

/4 cup heavy cream

tablespoons all-purpose flour

/4 teasoon salt

/2 teaspoon freshly ground white pepper

Pinch of cayennee papper

pound medium shrimp, shelled and deveined

cup corn kernels

small jar (3 1/2 ounces) pimiento strips

tablepoons minced parsley

Flaky Pastry

In a medium nonreactive saucepan, bring the wine to a boil over high heat.

Add the scallops and cook until just opaque throughout, about 1 minute.

Drain the scallops, reserving the liquid. In another medium saucepan of

boiling salted water, cook the potato until just tender, 6 to 8 minutes;

drain and set aside.

Preheat the oven to 425F. In a large saucepan, melt 2 tablespoons of

the butter over moderately high heat. Add the apple, carrot, celery and

onion and cook until the mixture softens and starts to brown, about 6

minutes. Add the garlic and cook for 1 minute longer. Pour in the chicken

stock and increase the heat to high. Boil until most of the liquid has

evaporated, about 5 minutes.

Transfer the apple-vegetable mixture to a food processor. Puree until

smooth. Return to the saucepan and stir in the reserved scallop liquid

and the heavy cream.

In a small bowl, blend the flour into the remaining 1 tablespoon of butter

to form a paste. Bring the scallop cream to a simmer over moderate heat.

Gradually whisk in the butter paste. Bring to a boil, whisking until

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Seafood Recipes