August 25, 2016
These are the most beautiful days of summer on the coast of Maine. The days have quickly become shorter, but they are crisp and clear. These are the few weeks of the year when tourists have gone home for the most part, yet the businesses are still open. It's still hot enough, but not oppressive and the cool breeze off the water is the perfect background for a summer meal out on the deck.
Here is a recipe that is commonly enjoyed this time of year. It's simple to make and so quick and easy to pull together.
That's why we love this recipe for succulent seafood pie. The ingredients are as fresh as possible and everything highlights the clean, sweet taste of seafood just off the boat. Don't substitute anything, it's the perfect dinner with a glass of wine and a few, good friend.
3- 1 pound lobsters, steamed for 5 minutes only. (Yields approx. 1 ½ cups lobster meat)
8 each large sea scallops. (Approx. ¾ lb)
8 each lg. raw shrimp, cleaned, shelled and de-veined
1 1/2 cups finely chopped fresh fennel bulb (anise bulb). About ½ large bulb
5 tablespoons unsalted butter. 4 tbsp. for the topping, one for the filling
1/2 small yellow onion, minced
1/4 cup fresh lemon juice plus 1 tbsp
cup dry white wine
1/4 cup lobster juice (optional, juice drained from lobster while removing the meat)
1 cup Panko bread crumbs
4 tablespoons rinsed and minced fresh flat leaf (Italian) parsley
2 cloves fresh garlic, minced. One clove will be for the filling, one for the topping
2 teaspoons kosher salt, divided
Several grated freshly ground black pepper
Fresh fennel fronds for garnish (optional)
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.
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