Scallop & Wild Rice Pies

This is one of my favorite thanksgiving dishes to bring to the family dinner! It's always the first dish to be emptied! Happy eating!

Ingredients

• 1 2/3 cups all-purpose flour
  
• 1/2 cup chopped hazelnuts
  
• 1/2 teaspoon salt
  
• 1/3 cup cold butter, cut into pieces
  
• 1/3 cup shortening
  
• 5 tablespoons ice water
  
• 2 tablespoons butter
  
• 1 (8-ounce) package sliced fresh mushrooms
  
• 1 large shallot, minced
  
• 1 pound dry sea scallops, drained well
  
• 1 tablespoon cornstarch
  
• 1/4 cup Riesling or other white wine
  
• 3/4 cup heavy whipping cream
  
• 1/3 cup freshly grated Parmesan cheese
  
• 1/2 cup cooked wild rice
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon lemon-pepper seasoning

Directions
Pulse first 3 ingredients in a food processor 3 or 4 times or until combined. Add butter and shortening, and pulse 5 or 6 times or until crumbly. With processor running, gradually add 5 tablespoons water, and process until dough forms a ball and separates from sides of bowl, adding more water if necessary. Cover and chill. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and shallot; sauté 5 minutes or until mushrooms are tender. Remove mushroom mixture from skillet; set aside. Add scallops to skillet; sauté 3 minutes. Remove with a slotted spoon; set aside. Whisk together cornstarch and wine in a bowl. Combine cornstarch mixture, cream, and cheese in a large skillet over medium heat; cook 3 minutes or until mixture is thickened. Remove from heat, and stir in mushroom mixture, scallops, rice, and remaining ingredients. Set aside and keep warm. Divide dough in half. On a lightly floured surface, roll each half to 1/8-inch thickness. Place one half of dough in bottom of a lightly greased 2-quart casserole dish. Spoon scallop mixture over crust. Place other half of dough over filling, pinching to seal edges. Cut slits in top of crust with a knife. Bake at 350° for 1 hour or until crust is lightly browned. Let stand 10 minutes before serving.
Source:Pie

Seaman's Pot Pie

This is a great take on the classic "Chicken Pot Pie" recipe. This one is great for fall and winter days when you just can't shake off the cold. Scallops and Shrimp can be replaced with any type of seafood you like!

Ingredients

• 1 cup small shell pasta
  
• 3 tablespoons unsalted butter
  
• 1 medium onion, finely chopped
  
• 1 celery rib, finely chopped
  
• 1 tablespoon fresh thyme leaves
  
• 1/4 cup all-purpose flour
  
• 2 cups fish stock
  
• 1 cup milk
  
• 1/4 cup cornstarch
  
• 1 pound large shrimp - shelled, deveined and halved lengthwise
  
• 1 pound quartered sea scallops
  
• 1 cup frozen peas
  
• 2 plum tomato, finely chopped
  
• 1/4 cup cream sherry (optional)
  
• Salt and freshly ground pepper

Directions
Bring a medium saucepan of water to a boil; add the pasta shells and cook until al dente. Drain the pasta, rinse under cold running water and drain in a colander. Meanwhile, in a large saucepan, melt the butter over medium heat; add the onion, celery and thyme and cook, stirring occasionally, until the onion and celery are softened, about 7 minutes. Add the flour and cook, stirring continuously, for 2 minutes. Whisk in the fish stock and bring to a boil, whisking occasionally. Stir together the milk and cornstarch and then whisk the mixture into the fish stock mixture. Bring the soup to a boil, then cook, whisking continuously, for 2 minutes. Stir in the shrimp, scallops and peas. Cook the stew, stirring frequently, until the seafood is firm and just cooked through, about 5 minutes. Stir in the tomatoes, sherry and pasta shells; season to taste with salt and pepper and serve.
Source:Sea Pie