Scallop Pot Pie

• 6oz unsalted butter
• 1/2 Lb chopped baby portibella mushrooms.
• 4 oz of minced shallots
• 4oz of sherry
• 2 oz of flour
• 12 oz. clam juice
• 8 oz. milk
• 8 oz. heavy cream
• 6 oz frozen peas
• 6 oz carrots, med. diced
• 4 oz celery , med. diced
• 2 tablespoons of fresh thyme
• 1 lb. bay scallops
• 2 oz. chives, chopped
• salt & pepper to taste
• 1 egg beaten
• package pillsbury pie crust.

1. In heavy saue pan, melt butteroverhigh heat, add carrots, saute for 2 min. Nest add your mushrooms, shallots and celery. Cook for 4 min. and add sherry and cook until sherry is evaporated, approx. 5 min.
2. Sprinkle flour over mixture , stir for 2 min. add clam juice, milk, cream and thyme, stir until smooth. Continue to cook until thick enough to cover the back of a spoon. Add your scallops, chives, and peas, stir and season with salt and pepper. Allow to cool.
3. Prepare ramkins by rubbing generously with butter and fill with the cooled mixture.
4. Preheat oven to 400 degrees.
5. cut pre-made dough to 3/4 inch larger than diameter of your ramkin bowl. Transfer dough to top of ramekin and press the edges around the dish. Use a pastry brush to lightly coat the sough with the beaten egg. Cut a small slit in the pie dough for steam to escape. Bake at 375 degress until dough is golden brown, approximately 25-30 minutes

butter, baby portibella mushrooms, shallots, sherry, flour, clam juice, milk, heavy cream, frozen peas, carrots, celery, thyme, bay scallops, chives, salt, egg

Taken from www.epicurious.com/recipes/member/views/scallop-pot-pie-1201424 (may not work)