Ingredients
Scale
- 1 pound of shrimp, peeled and deveined
- 1 pound of scallops
- 1 cup of sliced carrots
- 1 cup of frozen peas
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 cup of heavy cream
- 4 tablespoons of butter
- 1 teaspoon of dill
- 1 teaspoon of thyme
- Salt and pepper to taste
- 2 pie crusts (store-bought or homemade)
Instructions
- Prepare your fresh seafood by patting it dry and setting it aside.
- Melt butter in a large pot over medium heat, then sauté diced onions and minced garlic until translucent.
- Add sliced carrots and frozen peas to the mixture, stirring to combine.
- Incorporate the seafood, heavy cream, dill, thyme, salt, and pepper; stir and let simmer for 5-7 minutes.
- Preheat the oven to 375°F (190°C). Place one pie crust in a dish, fill with the seafood mixture, then cover with the second pie crust and make slits for steam to escape.
- Bake for 25-30 minutes or until golden brown.
Notes
- Store leftovers in the refrigerator for up to 3 days covered tightly.
- Reheat in the oven at 350°F (175°C) until heated through.
- Feel free to substitute seafood based on your preference.
- This pie can be assembled ahead of time and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Seafood
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg