John Hanson’s Scallop Pie

John Michael Lerma has been cooking with John since 2008 – and have since become good friends.  John Michael created a dish in honor of John.

Filling:

1/4 cup unsalted butter
1 small onion, finely chopped
1 celery stalk, chopped
1 carrot, diced
2 tablespoons all-purpose flour
1 tablespoon garlic seasoning blend
2 tablespoons good-quality sherry
1/2 cup parmesan cheese, grated
2 cups half-and-half
2 cups fresh scallops
3 tablespoons unsalted butter, melted
Biscuit topping, see below

1. Preheat oven to 350F degrees. Lightly spray 4 (4.5 inch/8 ounce) Emile Henry Mini Pie Dishes with non-stick cooking spray.  Place pie dishes on a rimmed baking sheet.
2. In a large heavy bottom skillet, melt butter over medium heat.  Add onion, celery, carrot and cook 8 to 10 minutes, or until vegetables are tender (especially carrots), stirring occasionally. Stir in flour and cook 2 minutes (to remove the flour taste), stirring constantly. Stir in garlic seasoning, sherry and cheese. Stir in half-and-half, and cook 5 minutes, or until thickened.
3. Remove mixture from heat and gently fold in scallops and melted butter.  Carefully spoon filling into prepared pie dishes.  Cover and set aside. 

Biscuit Topping:

2 cups Bisquick baking mix
1/2 cup yellow cornmeal
1/2 teaspoon garlic seasoning
1/2 cup Cheddar cheese, shredded
1 cup whole buttermilk

1. In a medium mixing bowl, combine Bisquick, cornmeal, garlic seasoning, and cheese.  Stir in buttermilk just until dry ingredients are moistened. 
2. Spoon the biscuit topping evenly over each mini pie dish (about 3 per dish).
3. Bake for 18-20 minutes or until biscuit topping is golden.  Makes 12 biscuits to top 4 mini pie dishes