• Easy

Serves 6

Ingredients

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 3 tbsp cold, unsalted butter, diced into small pieces
  • 1/2 cup low fat buttermilk
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 tsp dried thyme leaves
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp all-purpose flour
  • 1 cup seafood stock
  • 1/2 cup low fat milk
  • 12 oz bay scallops
  • 12 oz raw shrimp, peeled, tails removed
  • 2 cups frozen mixed vegetables

Instructions / directions

In a large bowl, combine flour, baking powder, baking soda and salt; whisk to combine. Add butter and mash with a fork or pastry cutter until butter is distributed throughout the dry ingredients. Pour in buttermilk and mix until a sticky dough is formed. Place in the refrigerator until ready to use.

Preheat oven to 400°F.

Heat oil in a Dutch oven, add onion and sauté for 5 minutes. Season with thyme, salt and pepper. Sprinkle with flour and cook for 2-3 minutes. Stir in seafood stock and milk and simmer until thickened, about 2 minutes more.

Arrange 6 ramekins on sheet pan and fill each with seafood filling. Top with spoonfuls of biscuit dough and transfer to the oven. Bake until tops are golden brown, 10-12 minutes.

This recipe was created by nutrition expert Dana White via Seafood Nutrition Partnership.

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This recipe is brought to you by Seafood Nutrition Partnership

Recipe by Dana Angelo White, MS, RD, ATC, via Seafood Nutrition Partnership. Seafood Nutrition Partnership (SNP) is a nonprofit organization on a mission to inspire a healthier America. Through partnerships and outreach SNP is raising awareness about the essential nutritional benefits of eating a seafood rich diet. What we eat has a tremendous impact on our health. Learn more at seafoodnutrition.org

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