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1
Line a square or rectangular, fairly shallow quiche or other ovenproof dish with the pastry.
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2
I find the well-known rectagular Pyrex or Marinex glass baking dishes perfect for this.
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3
A shallow tin will also do.
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4
Prick the base with a fork, and set oven at 400 deg F/200 deg Celsius.
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5
For the seafood, use a mixture of raw, ready-prepared scallops, peeled shirmps, lobster, fresh mussels, fresh clams, whatever you find.
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6
Use good quality seafood.
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7
Cut up in bite-sized pieces and make sure there are no sand or bits of shell left.
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8
(The packets of mixed frozen seafood from shops, defrosted and drained, will do).
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9
Melt the butter in a pan, and when sizzling, add the seafood, and stir briefly.
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10
Add the liquor.
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11
(At this stage you can flame it if you like).
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12
Keep heat high and only par-cook them so they shed their liquid.
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13
Season lightly with salt or seasoning salt.
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14
Remove with a slotted spoon so any liquid drips off and let cool.
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15
Beat the eggs and yolks into the cream, add the ketchup, garlic, a little more salt, the nutmeg and the pepper.
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16
Stir in the parsley.
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17
Spread the shellfish over the pastry, the pour the cream mixture over the shellfish.
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18
Decorate with an unpeeled raw shrimp (prawn) on each portion.
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19
Bake for 25 - 35 minutes, until the pastry and filling are puffy and golden.
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20
Serve hot.
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21
Divide the portions neatly, and lift each carefully from the dish.
