Chef Scott: Seafood Pot Pie
BETTENDORF, Iowa – Today’s recipe is rich, delicious, and relatively easy to make. It’s a pot pie.
“This is not your grandmother’s pot pie,” says Chef Brad Scott, head of Scott Community College’s Culinary Arts and Hospitality Management Center.
“How about some lobster, crab, and some shrimp all inside a puffed pastry?”
1. Add 3 tbsp of chef’s butter (50/50 mix of butter and margarine) to a hot frying pan
2. Add a diced garlic clove
3. Dice 1/4 cup per serving of shrimp, crab, and lobster into small, dime-sized pieces (add later)
4. Add mirepoix: a mixture of 1/4 cup each of carrots, onion, and celery to the pan
5. Add corn and stir
6. Add salt and pepper
7. Add 3 tbsp of flour to create a nice paste
8. Add seafood mixture to the sauce
9. Add 1/2 cup of heavy cream and cook to a lazy boil
10. Add 1/2 cup of mozzarella cheese to the pan
11. Turn off the heat and let the sauce thicken
Then get ready for the pie part.
1. Use a 3/4 sheet of puff pastry (take from the freezer 15 minutes earlier to make it pliable)
2. Spray your casserole dish
3. Put pastry in dish
4. Add seafood mixture
5. Fold over the edges and pinch the pastry shut
6. Put in a 375 degree oven for 25 minutes until golden brown
“This is a great dish that could easily feed two and I think it would be great with a filet,” says Chef Scott.
“It’s definitely not your grandma’s pot pie. Enjoy.”