- 18 m
- 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.Print
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