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Summertime Seafood Pie

 
One serving costs about $4.25 One serving costs about $4.25

$4.25 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 pescetarian,pescatarian
spoonacular Score:50%

Spoonacular Score: 50%

 

If you want to add more pescatarian recipes to your repertoire, Summertime Seafood Pie might be a recipe you should try. This recipe serves 4. One serving contains 382 calories, 28g of protein, and 16g of fat. For $4.25 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. This recipe from Foodista requires garlic, , several pepper, and kosher salt. From preparation to the plate, this recipe takes around around 45 minutes. Overall, this recipe earns a good spoonacular score of 48%. Try Summertime Seafood Nachos with Grilled Corn + Avocado Cream, Provencal Seafood Pie, and Seafood Pot Pie for similar recipes.

Pie works really well with Lambrusco Dolce, Late Harvest Riesling, and Vin Santo. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. You could try Chateau Chantal Late Harvest Riesling. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 21 dollars per bottle.

Chateau Chantal Late Harvest Riesling



» Get this wine on Amazon.com

Ingredients

Servings:
3 pound
3 pound cooked lobsters
cooked lobsters
8 large
8 large sea scallops
sea scallops
8 large
8 large raw shrimp
raw shrimp
1.5 cups
1.5 cups fresh fennel bulb
fresh fennel bulb
5 Tbsps
5 Tbsps unsalted butter
unsalted butter
0.5 small
0.5 small yellow onion
yellow onion
0.25 cup
0.25 cup fresh lemon juice
fresh lemon juice
1 cup
1 cup dry white wine
dry white wine
0.25
0.25  juice
juice
1 cup
1 cup panko bread crumbs
panko bread crumbs
4 Tbsps
4 Tbsps italian fresh flat leaf parsley
italian fresh flat leaf parsley
2 cloves
2 cloves fresh garlic
fresh garlic
2 tsps
2 tsps kosher salt
kosher salt
some
some black pepper
black pepper
3 pound cooked lobsters
3 pound
cooked lobsters
8 large sea scallops
8 large
sea scallops
8 large raw shrimp
8 large
raw shrimp
1.5 cups fresh fennel bulb
1.5 cups
fresh fennel bulb
5 Tbsps unsalted butter
5 Tbsps
unsalted butter
0.5 small yellow onion
0.5 small
yellow onion
0.25 cup fresh lemon juice
0.25 cup
fresh lemon juice
1 cup dry white wine
1 cup
dry white wine
0.25  juice
0.25
juice
1 cup panko bread crumbs
1 cup
panko bread crumbs
4 Tbsps italian fresh flat leaf parsley
4 Tbsps
italian fresh flat leaf parsley
2 cloves fresh garlic
2 cloves
fresh garlic
2 tsps kosher salt
2 tsps
kosher salt
some black pepper
some
black pepper

Equipment

casserole dish
casserole dish
mixing bowl
mixing bowl
oven
oven
ramekin
ramekin
frying pan
frying pan
aluminum foil
aluminum foil
casserole dish
casserole dish
mixing bowl
mixing bowl
oven
oven
ramekin
ramekin
frying pan
frying pan
aluminum foil
aluminum foil


Instructions

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. In a large soup kettle bring enough water (just enough to cover the lobster when you put it in) to the boil. Add the lobster, head down and cook, partially covered, for five minutes only. Drain the lobster and allow to cool enough to handle. Make the panko bread crumb topping: Melt 4 tbsp. butter in a medium skillet over low heat. Add 1 tablespoon minced garlic, the one tablespoon of fresh lemon juice, 1 teaspoon salt and the minced parsley. Cook on medium low for five minutes until garlic is softened, stirring frequently. Make sure the butter doesn't scorch or brown. Allow this mixture to cool then stir in the panko crumbs, making sure the crumbs are all coated. Set aside while preparing the seafood pie filling. Prepare the Seafood Pie filling: 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. Add the wine, lemon juice, 1 tsp. salt and several grates of freshly grated black pepper. 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. Set this aside while preparing the seafood. Make the filling: Remove the claw and tail meat from the lobster, capturing all the juices with the exception of any green tomalley juice. Rinse any tomalley (the liver) from the body cavity and the beginning of the tail section. Remove as much of the cavity and small leg meat as you can and cut the lobster into bite-sized pieces. Add the lobster meat and any juices to a large mixing bowl. 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. Cut the shrimp in half lengthwise then into large bite-sized pieces and add to the lobster and scallops. Stir in the fennel mixture until well combined. Turn the filling into the pie plate or casserole dish and spread the crumb topping evenly over the filling. 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. Allow the pie to cool for 5 - 10 minutes and serve, garnished with fresh fennel fronds and lemon slices if desired.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.05
Ingredient
3 pounds cooked lobsters
8 larges sea scallops
8 larges raw shrimp
1.5 cups fresh fennel bulb
5 tablespoons unsalted butter
½ smalls yellow onion
¼ cups fresh lemon juice
1 cup dry white wine
1 cup panko bread crumbs
4 tablespoons italian fresh flat leaf parsley
2 cloves fresh garlic
2 teaspoons kosher salt
Price
$5.92
$3.73
$0.16
$0.43
$0.60
$0.08
$0.41
$3.50
$0.58
$0.63
$0.13
$0.01
$16.19

Nutritional Information

Quickview
371k Calories
26g Protein
16g Total Fat
19g Carbs
14% Health Score
Limit These
Calories
371k
19%

Fat
16g
25%

  Saturated Fat
9g
59%

Carbohydrates
19g
6%

  Sugar
2g
2%

Cholesterol
176mg
59%

Sodium
2060mg
90%

Alcohol
6g
35%

Get Enough Of These
Protein
26g
53%

Selenium
72µg
104%

Copper
1mg
69%

Vitamin K
67µg
65%

Phosphorus
423mg
42%

Vitamin B12
2µg
35%

Zinc
4mg
29%

Vitamin C
16mg
20%

Manganese
0.39mg
19%

Magnesium
73mg
18%

Vitamin B5
1mg
18%

Potassium
604mg
17%

Vitamin B3
3mg
17%

Vitamin A
824IU
17%

Calcium
149mg
15%

Folate
55µg
14%

Vitamin B1
0.19mg
13%

Vitamin B6
0.25mg
12%

Iron
1mg
11%

Vitamin E
1mg
9%

Fiber
2g
8%

Vitamin B2
0.12mg
7%

Vitamin D
0.26µg
2%

covered percent of daily need

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