Not sure it gets more New England than a seafood pot pie filled with sweet and tender shrimp and scallops. For a weeknight dinner hack, use pre-made refrigerated biscuit dough for the topping.
Recipe by Dana White Nutrition.
Seafood Pot Pie
| 1 cup all-purpose flour | |
| 1 tsp. baking powder | |
| 1/4 tsp. baking soda | |
| 1/2 tsp. kosher salt | |
| 3 Tbsp. cold, unsalted butter, diced into small pieces | |
| 1/2 cup low fat buttermilk | |
| 1 Tbsp. olive oil | |
| 1 small onion, diced | |
| 2 tsp. dried thyme leaves | |
| 1 tsp. kosher salt | |
| 1/2 tsp. freshly ground black pepper | |
| 2 Tbsp. all-purpose flour | |
| 1 cup seafood stock | |
| 1/2 cup low fat milk | |
| 12 oz. bay scallops | |
| 12 oz. raw shrimp, peeled, tails removed | |
| 2 cups frozen mixed vegetables |
Recipe by Dana Angelo White, MS, RD, ATC
| 1. | In a large bowl, combine flour, baking powder, baking soda and salt; whisk to combine. |
| 2. | Add butter and mash with a fork or pastry cutter until butter is distributed throughout the dry ingredients. Pour in buttermilk and mix until a sticky dough is formed. Place in the refrigerator until ready to use. |
| 3. | Preheat oven to 400 degrees F. |
| 4. | Heat oil in a Dutch oven, add onion and sauté for 5 minutes. |
| 5. | Season with thyme, salt and pepper. |
| 6. | Sprinkle with flour and cook for 2 to 3 minutes. |
| 7. | Stir in seafood stock and milk and simmer until thickened, about 2 minutes more. |
| 8. | Stir in scallops, shrimp and frozen vegetables |
| 9. | Arrange 6 ramekins on sheet pan and fill each with seafood filling. |
| 10. | Top with spoonfuls of biscuit dough and transfer to the oven. |
| 11. | Bake until top is golden brown, 10 to 12 minutes. |
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