Scallop Pot Pie

Ingredients

• 1 pound bay scallops 
• 2.5 cup bottled clam juice 
• 0.5 cup flat leaf parsley leaves only roughly chopped
• 3 cup flour all-purpose divided
• 3 tablespoon heavy cream 
• 0.3 cup ice water 
• 1 teaspoon kosher salt 
• 2 cup peas frozen
• 1 pinch freshly cracked pepper black plus more to taste
• 1 tablespoon pernod 
• 1 tablespoon sea salt plus more to taste
• 4 ounce butter unsalted

Equipment

• food processor
• bowl
• frying pan
• oven
• baking pan

Directions

1. Make the crust: Pulse 2 ½ cups flour and salt in a food processor until combined.
2. Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes.
3. Add ½ cup flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, sea salt, and pepper and simmer for 5 more minutes.
4. Add the heavy cream.
5. Place the bay scallops, frozen peas, and parsley in a bowl.
6. Pour the sauce over the mixture and check the seasonings. Set aside. Assemble the pie: Preheat the oven to 375 degrees F.
7. Roll each the chilled dough disc to fit a 9 or 9 ½-inch round by 2-inch high ovenproof pie plate or baking dish.
8. Place 1 crust in the dish, fill with the scallop mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. Make a few vents in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.