-
1
Preheat oven to 375 degrees F.
-
2
Thaw 1 sheet of puff pastry, unwrap it, and brush with beaten egg.
-
3
Slice pastry into 1-inch wide strips.
-
4
Weave strips into lattice design, sized to fit the top of a 1 1/2 quart oven-safe medium-sized serving bowl or casserole.
-
5
Place pastry on a parchment paper-lined cookie sheet and bake until light golden brown.
-
6
Remove from oven and let stand until needed.
-
7
Adjust oven temperature to 350 degrees F.
-
8
Filling:
-
9
Melt butter in a medium skillet over medium heat.
-
10
Add onions, fennel, garlic, celery, carrots, and green peas and saute until tender.
-
11
Add scallops and tasso and continue to saute until scallops are barely halfway done.
-
12
Sprinkle in flour and stir until coated.
-
13
Add cream, nutmeg, seasoning, and bouillon.
-
14
Increase the heat and bring to a boil, stirring constantly.
-
15
When mixture reaches a boil, remove from heat.
-
16
Add crabmeat, shrimp, and oysters and season, to taste, with white pepper.
-
17
Pour into the oven-safe serving bowl.
-
18
Top with the pre-baked lattice puff pastry and gently press down into filling.
-
19
Bake about 10 minutes or until bubbly.
-
20
Remove from the oven and let stand for 5 minutes before serving.
