Shrimp And Scallop Pie

By arthurlemay

Ingredients

• 1 pound jumbo shrimp
• 1 pound sea scallops
• 4 tablespoons butter
• 4 tablespoons King Arthur flour
• 1/3 cup light cream
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/4 pound mushrooms, sliced
• salt and pepper to taste
• 4 large potatoes
• 1/4 cup Parmesan cheese, for garnish

Details

Servings 6
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 350 degrees.

Peel and dice the potatoes. Place the m in water to cover, and bring to a boil. Let the potatoes boil until soft, about 15-20 minutes.

Meanwhile, peel and devein the shrimp. Bring a pot of water to a boil. Boil the shrimp together with the scallops for 3-4 minutes. Reserving the cooking water, set aside.

In a separate pot, melt the butter. Whisk in the flour and let cook for 3-4 minutes on low heat. Whisk in the some of the reserved fish stock (pour in enough stock to get a slightly thick sauce). Add the light cream, the peppers, mushrooms, salt and pepper. Add the shrimp and scallops and simmer for 2-3 minutes. Set aside.

Drain and mash the potatoes. Place the seafood mixture in an ovenproof casserole. Place the mashed potatoes in a pastry bag and pipe across the top, making a lattice pattern if you like (if you do not have a pastry bag, spread a thin layer of potato across the top and score the top with a fork.
Sprinkle Parmesan cheese on the potatoes and bake in a 350 degree oven for 6-10 minutes, or until the cheese begins to brown.