Scallops and Nori Savory Pie Provencale

This spin off on a traditional Scallops Provencale is a deliciously savory blend of Italian and American styles, of course with unique undertones of the added nori.

Ingredients

Filling

• 1 Sheet of Nori (dried and shredded into 1/2" x 1/2" pieces)
• 1-2 Cups of scallops (frozen and thawed in cool running water)
• 2 TBSP butter
• 2 Cloves of garlic (minced)
• 2 Medium sized tomatoes (cut into medium chunks)
• 1 Small can of tomato sauce
• 1 TBSP of red wine (optional)
• 1/4 Cup of heavy cream (optional)
• 1/2 tsp. of salt
• Rosemary to taste
• Pinch of freshly ground white pepper
• 2 tsp. red wine vinegar
• 1/2 Cup ricotta cheese
• 1/2 Cup mozzarella cheese (shredded)

• 1 TBSP Olive oil
• 1 tsp. baking soda
• 1.5 cups flour
• Pinch of salt
• 2 TBSP butter (melted)

Directions

Pie Shell

1. Preheat oven to 400 F
2. Mix all pie shell ingredients by hand until thoroughly homogenized. The mixture should be smooth, and slightly oily with no dry spots, however it should also maintain its shape when formed into a ball. If the mixture is too runny, add more flower. If the mixture is too dry, and a small amount of any of the following (milk, butter, olive oil) until the mixture becomes smooth.
3. Press the dough into an ungreased metal pie pan. If you have a deep dish pie pan, this will be even better.
4. Cook pie shell in oven until shell is slightly crispy, then remove from the oven.

1. Melt 2 TBSP butter in skillet over medium heat. Take care to heat the butter, but not burn it.
2. Place the scallops in the skillet and allow to cook until browned, then remove from skillet and set aside.
3. In remaining butter (if there isn't enough, add some oil or extra butter) cook garlic, nori, and tomatoes over medium heat for approximately 5 minutes, taking care to allow the tomatoes to soften, but preventing the garlic from burning.
4. Add liquid ingredients (1 small can tomato sauce, 1 TBSP red wine, 1/4 cup heavy cream, 2 tsp. red wine vinegar) and spices (rosemary, salt, pepper) to taste.
5. Return scallops to tomato base and mix well. Heat mixture over medium heat to a boil. Allow liquid to cook down enough to fit into whatever size pie pan you have chosen to use. Note a normal 8 inch pie pan should fit these ingredients after cooking for 5-10 minutes.

1. Pour tomato mixture into pie crust.
2. Spread 1/2 cup (or to liking) ricotta cheese over the top of the pie, then sprinkle 1/2 cup of shredded mozzarella cheese over top of ricotta cheese.
3. Bake in preheated oven until cheese is melted. If you like, you can continue baking until mozzarella cheese has browned and caramelized slightly.