Preheat oven to 425 degrees; Spray 8 (4-in.-round) ramekins with nonstick spray; place in a rimmed baking pan. Pat scallops and salmon dry with paper towels; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
This showstopping recipe uses ramekins for individual pot pie servings, each heaping with salmon, scallops and Red Lobster Cheddar bay biscuits. Serve a crowd or opt for seconds—we won’t tell!
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. Fish Market fresh bay scallops | ||
| 1 (12-oz.) pkg. Bristol Bay wild sockeye salmon fillets, thawed and skin removed | ||
| ¼ c. plus 2 Tbsp. Hy-Vee unsalted butter, divided | ||
| 1 (12-oz.) pkg. That’s Smart! frozen mixed vegetables | ||
| ½ c. chopped red onion | ||
| ½ tsp. smoked paprika | ||
| ¼ tsp. Zatarain’s concentrated shrimp & crab boil | ||
| 1 ½ c. cold water, divided | ||
| 2 (10.5-oz.) cans Hy-Vee 25% less sodium condensed mushroom soup | ||
| ½ (1-lb.) pkg. The Little Potato Company garlic herb potatoes, chopped | ||
| 1 (11.36-oz.) pkg. Red Lobster Cheddar Bay biscuit mix | ||
| ½ c. Hy-Vee shredded sharp Cheddar cheese |
Things To Grab
- Hy-Vee nonstick cooking spray
- 8 (4-in.-round) ramekins
- Baking pan
- Paper towels
- large deep nonstick skillet
- 2-in. scoop
- Small microwave-safe bowl
Directions
Melt 1/4 cup butter in a large, deep nonstick skillet over medium-low heat. Add scallops and salmon; cook for 3 to 4 minutes or until scallops begin to brown and salmon begins to flake, turning occasionally. Add frozen mixed vegetables, red onion, smoked paprika and concentrated shrimp & crab boil; cook for 2 to 3 minutes. Stir in 3/4 cup water, cream of mushroom soup, potatoes and 2 tsp. potato seasoning packet; cook for 3 to 4 minutes more or until heated. Divide mixture evenly into ramekins; set aside.
For biscuit topping, set aside biscuit seasoning packet. Stir together biscuit mix, remaining 3/4 cup water and cheese until dough forms. Do not overmix. Using 2-in. scoop, place a dough mound on top of seafood mixture in each ramekin. Bake for 14 to 16 minutes or until biscuits are golden brown and seafood reaches 145 degrees.
Microwave remaining 2 Tbsp. butter in a small microwave-safe bowl until melted. Stir in reserved biscuit seasoning until combined.
Lightly brush butter mixture on each biscuit topper. Let stand for 5 minutes before serving.
Nutrition facts
Servings
470 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 65mg
- Sodium: 1110mg
- Total Carbohydrates: 44g
- Protein: 23g
Daily Values
0%
Iron 15%
0%
Calcium 15%
0%
Vitamin D 30%
0%
Potassium 15%