Summertime Seafood Pie
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 67.73
- Health score: 33.00
- Weight Watcher points: 13.00
Summary
Summertime Seafood Pie requires roughly 45 minutes from start to finish. This recipe serves 4. One portion of this dish contains roughly 69g of protein, 18g of fat, and a total of 572 calories. For $21.01 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. It is a good option if you're following a pescatarian diet. This recipe from Foodista requires kosher salt, eachs sea scallops, flat leaf parsley, and several pepper. Overall, this recipe earns a solid spoonacular score of 50%. Users who liked this recipe also liked Summertime Seafood Nachos with Grilled Corn + Avocado Cream, Summertime Key Lime Pie, and Provencal Seafood Pie.
Ingredients
lobsters3 pound
eachs sea scallops.8 large
eachs shrimp8 large
fennel bulb1.5 cups
butter. 4 tbsp5 tablespoons
onion0.5 small
lemon juice plus 1 tbsp0.25 cup
wine1 cup
1/4 cup lobster juice (optional0.25
panko bread crumbs1 cup
flat leaf parsley4 tablespoons
garlic2 cloves
kosher salt2 teaspoons
several pepper4 servings
Instructions
Step 1
Preheat an oven to 400 and lightly grease a 9 inch pie plate or shallow casserole. Optionally, use small oven-proof dishes or ramekins for individual servings.
Step 2
In a large soup kettle bring enough water (just enough to cover the lobster when you put it in) to the boil.
Step 3
Add the lobster, head down and cook, partially covered, for five minutes only.
Step 4
Drain the lobster and allow to cool enough to handle.
Make the panko bread crumb topping
Step 1
Melt 4 tbsp. butter in a medium skillet over low heat.
Step 2
Add 1 tablespoon minced garlic, the one tablespoon of fresh lemon juice, 1 teaspoon salt and the minced parsley.
Step 3
Cook on medium low for five minutes until garlic is softened, stirring frequently. Make sure the butter doesn't scorch or brown.
Step 4
Allow this mixture to cool then stir in the panko crumbs, making sure the crumbs are all coated.
Step 5
Set aside while preparing the seafood pie filling.
Prepare the Seafood Pie filling
Step 1
In a large covered skillet, saute one tablespoon of butter with the finely cut fennel bulb and the onion for 5 minutes, stirring often, until well softened.
Step 2
Add the wine, lemon juice, 1 tsp. salt and several grates of freshly grated black pepper.
Step 3
Simmer, covered, for 10 minutes. Most of the liquid should be absorbed. If it is not continue to cook over low heat until it is.
Step 4
Set this aside while preparing the seafood.
Make the filling
Step 1
Remove the claw and tail meat from the lobster, capturing all the juices with the exception of any green tomalley juice.
Step 2
Rinse any tomalley (the liver) from the body cavity and the beginning of the tail section.
Step 3
Remove as much of the cavity and small leg meat as you can and cut the lobster into bite-sized pieces.
Step 4
Add the lobster meat and any juices to a large mixing bowl.
Step 5
Remove any adductor muscles from the sides of the sea scallops if they are there and cut the scallops into quarters then add to the lobster meat.
Step 6
Cut the shrimp in half lengthwise then into large bite-sized pieces and add to the lobster and scallops.
Step 7
Stir in the fennel mixture until well combined.
Step 8
Turn the filling into the pie plate or casserole dish and spread the crumb topping evenly over the filling.
Step 9
Bake for 10 minutes then cover lightly with a sheet of foil (so panko crumbs don't burn) and continue to bake for another five minutes, until bubbly. If you are using a covered casserole dish, cover using that top.
Step 10
Allow the pie to cool for 5 - 10 minutes and serve, garnished with fresh fennel fronds and lemon slices if desired.
Categories
Diets: pescatarian