Scallop & Artichoke Pie

January & February are such lame months for fresh produce here in the Northeast, so why not use what is available and in season?

We can practically get anything these days in the supermarket, even basil in the middle of the winter. But it just doesn't seem right for me to make recipes using tomatoes, basil or corn, that is strictly summer fare here on the east coast.

I have always read that scallops are sweetest in January, so since they looked so plump and lovely at the market, I decided to buy some.

I have been wanting to try this scallop pie recipe for some time now. It is really a quiche, using eggs and cream and artichokes with hints of smokey bacon.
It is quite special and makes a lovely light dinner on a winter night, served with a soup or salad.

It sounds like a strange combination, but it was really excellent & so easy to prepare.

The original recipe calls for Jerusalem artichokes, which I don't use, and more liquid. I changed the recipe a bit to use a can of artichokes in water and less cream.

Scallop & Artichoke Pie (adapted from Art of the Tart):

9" deep dish pie crust, uncooked (I used a pre-made Orenoeke Orchard frozen crust)

2 eggs & 2 egg yolks
1 cup of heavy cream or half and half
3 tbsp of whole milk
salt and pepper

1 can of artichokes (NOT marinated), drained
6 large sea scallops, each scallop sliced into 3 coin discs
4 slices of bacon, chopped and cooked crisp

Cut your artichokes in half and scatter them on the bottom of the uncooked pie shell.
Now lay your thinly sliced raw scallops on top of the artichokes.
Scatter your cooked bacon pieces on top of the scallops.




Whisk eggs w/ cream and milk, salt & pepper and put in a pitcher so you can easily pour over the scallop mixture without disturbing.
Pour the liquid into the pie shell and bake on a cookie sheet at 375 for about 35-40 minutes until set.