Scallop Pot PIe

The scallop pot pies we made for my Mom’s Birthday Dinner turned out absolutely delicious and the only richness required was in the flavor not the pocket book. The use of the acorn squash as bowls is so Autumnal and really made this dish perfect for a cozy fall candle lit dinner.

Scallop Pot Pie
serves six

  • 1 lb small scallops
  • 1 1/2 c. – 2 c. white wine
  • 1 1/2 c. half and half or 3/4 c. heavy cream and 3/4 c. milk
  • 1 large onion diced or two medium onions diced
  • 1 large carrot diced or two medium carrots diced
  • 1-1 1/2 cups diced fennel bulb
  • 1/2 c. frozen peas
  • 1/4 c. frozen corn
  • 1-2 Tbs chopped dill
  • 1 stick of butter + 4 Tbs
  • 1/2 c. flour
  • 1-2 tsp garlic salt, onion salt or shallot salt
  • salt and pepper to taste
  • 0ptional 1/2 lb raw shrimp chopped
  • 3 small acorn squash
  • biscuit dough for topping, recipe follows.

Being by preparing your acorn squash to use for your bowls. Cut the squash in half and scoop out all the seeds and stringy stuff. Cut a small disk off the outter ends of each squash bowl so they will sit flat and not roll. Using a paring knife or sharp spoon, cut out as much of the squash meat from the sides as possible.

The squash at the top has been fully scooped, and the one the bottom shows the disk shape at the bottom cut for the pot pie to keep it from rolling over.

I found a spiky ended grapefruit spoon worked really great for this. Be careful not to puncture through the sides of the squash skin. You can scoop some of the squash out of the bottom if the squash is really thick, but you want to leave some in place so the pot pie doesn’t leak out the bottom. We planned on using the squash filling to make soup, but ran out of time. My recipe for roasted butternut squash soup would work well for this. Set squash bowls aside.

Prepare biscuit dough for topping and chill while preparing filling. Recipe follows.

To prepare the filling:
I like to poach the seafood first, as sometimes it takes me a while to get my sauce just right and I don’t want it to be overcooked. Over medium-low heat, saute 1/4 of diced onions and fennel in 2 Tbs of butter until clear. Add 1 1/2 cups of white wine and scallops (add optional shrimp as well). Allow to come to a boil. Once the wine is boiling remove pan from the burner and drain scallops reserving the white wine. We want to under cook the scallops here, because they will finish cooking when we complete the sauce. This step is to infuse the wine with the scallop juice so it will cook into the sauce.

Now we want to prepare a roux to help the sauce thicken. An easy roux can be made by mixing an equal part butter to flour. Using a fork, mix together your stick of butter and 1/2 c. flour. Keep mixing until you have a thick paste.

Thickening your sauce, adding roux and boiling.

Place the saute pan back on burner over medium to low heat. Melt 2 Tbs butter and suate remaining onions and fennel until clear. Add carrots and saute for a couple minutes. Don’t overcook the carrots, our goal is to retain a bit of crispness to them. Add the reserved wine you drained from your scallops and your half and half. Allow to bring to a boil and add 1/2 the roux and allow to boil. As it boils it will thicken. Keep adding roux a tsp at a time until your sauce is at your disired thickness.

Filling with all ingredients added.

Add peas, corn, dill, and onion salt and allow to cook for a minute or two. Add your scallops. Taste and season with salt and pepper accordingly. I find a generous dose of pepper (1/4- 1/2 tsp) works well, but season to your taste.

Fill acorn squash with filling. Roll out prepared biscuit dough in a rectangle on a floured surface and cut into six equal sections large enough to fit your squash.

Brush dough with raw egg. Place dough, egg side down onto squash and trim excess dough. Pinch dough around rounded edges of squash and brush top of dough with egg yolk. Spinkle with paprika. Place squash on a baking tray.

Bake for 20-25 minutes at 375. After 15 minutes check your dough. If it looks like it is getting too dark, cover with aluminum foil until cooking is done.

Serve and eat up. OK, I know all these directions sound complicated, but this dish is not super hard. Try it and see.

Swiss Cheese Biscuit Dough

  • 1 3/4 c. flour
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 4-6 Tbs chilled butter
  • 3/4 c. milk
  • 1/4 c. shredded Swiss cheese

This recipe is based on the Joy of Cooking biscuit recipe, which I use so much I keep one of my red ribbons to keep this page permanently marked.

Mix the dry ingredients. Using a pastry cutter or large fork, fork butter into the flour mixture until chunky. Add milk and mix with fork until dough is pretty well mixed. Empty onto a floured surface and gently kneed to form a dough until you have a desired thickness. I try not to handle the dough too much, biscuit dough is best if its not overworked. This will help it be nice and flaky. Chill dough until your ready to use it.

Related posts:

  1. Acorn Squash: Tres Delish!
  2. A Forkable Birthday
  3. Basic Butternut Squash Soup
  4. Easy Posh: Shrimp Bisque
  5. A Super Quick Thanksgiving Pumpkin Pie