There are so many things in life that shouldn’t go together, like milk and lemons, bacon and chocolate, jalapeños and strawberries, zucchini and bread, french fries and milkshakes, and of course, cats and dogs. However, as much as you want to say these things don’t belong together, they somehow do. Milk and lemons make an effortless last-minute buttermilk, bacon and chocolate are quickly becoming a quirky combination that most people will happily drool over, jalapeños and strawberries make the most incredible jam, and then there’s zucchini and bread; I don’t even think I need to elaborate on that winning combination. But wait, we’re not even close to being done yet. Without a doubt, we’ve all had that moment where a fry or two has been dunked into a milkshake. Oh hell, so maybe all of the fries, not just one or two. It’s nowhere near disgusting, is it? In fact, you almost wish you could do it every day. Hell, you probably would if you wouldn’t be in danger of gaining five million pounds in the process. As for the cats and dogs, well, they don’t hate one another as much as you might think. Cats are just bitchy; it’s in their nature. And dogs, well, they can just be so annoyingly simple sometimes. Way too much for a cat to endure.
So why the heck am I driveling on and on about things that somehow don’t go together yet do? Because this month’s “Seafood Pie or Tart” themed Fish Friday Foodies, hosted by Stacy of Food Lust People Love, pretty much screams, “No, we don’t belong together.” I mean really, pie and seafood are not two things you pair together on a regular basis. Now let’s up the ante by pairing scallops with eggs in a pie. It sounds absolutely disgusting, doesn’t it? Well, y’all would be surprised because it’s anything but revolting. Dare I say, it’s actually pretty gosh darn marvelous. I’d eat it again, I’d serve it to my friends who aren’t deathly afraid of eggs or seafood (you’d be completely shocked how many of them are), and I’d certainly be willing to kick back with a big ol’ slice of this seafood and egg pie on any day of the week. Sometimes you need to experiment a little to find a combination that works. You might be surprised at how many things actually turn out for the better. So, cross your fingers, blink your eyes really hard, tap your heels together, and wish for the best. And if all else fails, throw in some goat cheese because goat cheese goes with pretty much everything.
- 1 1/2 Cups All Purpose Flour (Extra for Rolling Out Dough)
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Granulated Sugar
- 10 Tablespoons Unsalted Butter, Diced into Small Cubes
- 2 Teaspoons Tarragon Vinegar
- 10-14 Teaspoons Ice Water
- 1 Tablespoon Extra Virgin Olive Oil
- 8 Large Bay Scallops
- 1 1/2 Cups Chopped Leeks
- 6 Eggs
- 1 Teaspoon Tarragon Vinegar
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Dried Tarragon
- 1/2 Teaspoon Finely Ground Black Pepper
- 1 (12-oz.) Can Evaporated Milk
- 1 (8-oz.) Log Goat Cheese
- Preheat oven to 350 degrees.
- In a large bowl, stir together the flour, salt, and sugar.
- Add the small cubes of butter; cut together with a pastry cutter, fork, or knife.
- Add the vinegar and then enough water to make the dough come together.
- Shape the dough into a flat disk and then roll out on a flour-covered surface with a flour-dusted rolling pin.
- Place the dough into a pie plate, trim off the excess dough, and then pierce the dough several times with a fork.
- Bake for 12 minutes.
- Add the olive oil to a skillet over high heat.
- When the oil is hot, add the scallops and cook on each side until lightly browned; set aside.
- Add the leeks to the same pan and cook until softened; set aside.
- Whisk together the eggs, vinegar, salt, tarragon, and black pepper.
- Add the evaporated milk and whisk until combined.
- Cut the browned scallops into small pieces with a knife.
- Pour half of the egg mixture into the pre-baked pie crust and then evenly layer half of the scallops, leeks, and goat cheese over the mixture.
- Add the remaining egg mixture and then layer with the remaining scallops, leeks, and goat cheese.
- Bake for 45 to 55 minutes, or just until the middle of the pie is set.
- Make sure to use very cold butter and water in the pie crust for a flakier crust.
- Pat the scallops dry with several paper towels before browning them in the olive oil.
- Make sure to get all of the sand out of the chopped leeks by rinsing them in water and allowing them to soak in a bowl of water. The sand will sink to the bottom of the bowl and then you can skim the floating leeks off of the top of the water.
- There will be enough dough scraps leftover to add decorations to the outer edge of the pie. Place these dough shapes onto the pie after you have filled it.
- You may need to tent the edges of the pie after 25 minutes of baking to prevent them from burning.
- Replace the scallops with crab meat or uncooked finely chopped shrimp.
- Use these Stainless-Steel Reversible Biscuit Cutters to decorate your egg pie. These cutters also come in handy for making cookies and biscuits.
- Use a dish like this Americana one to make your pie. The ruffled edges make it easier to decorate your pie crust with little to almost no effort involved.
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