Scallop Pot Pie With Fennel Recipe | Real Simple Recipes

By miss5elements

Dinner

Ingredients

• 3 T olive oil
• 2 leeks (white and light green parts), cut into half-moons
• 1 fennel bulb, cut into 1/2-inch pieces
• 3 T all-purpose flour
• 1/2 c dry white wine
• 1 c whole milk
• kosher salt and black pepper
• 1 lb frozen scallops, thawed
• 1/2 c fresh flat-leaf parsley, chopped
• 1 8oz sheet frozen puff pastry, thawed

Preparation

Step 1

Heat oven to 400 F.
Heat the oil in a large saucepan over medium-high heat. Cook the leeks and fennel, stirring occasionally, until soft, 5 to 6 minutes.
Add the flour and cook for 1 minute, stirring (do not let it darken).
Stir in the wine, milk, 1 1/4t salt, and 1/4t pepper. Simmer until thickened, 2 to 3 minutes.
Stir in the scallops and parsley.
Transfer the mixture to a shallow 2-quart baking dish. Lay the pastry on top, trimming to fit, and cut vents in the top.
Bake until the scallop mixture is bubbling and the pastry is golden brown, 25 to 30 minutes.