In less than an hour, you can have a seafood pie every bit as good as restaurants make.
1. Pie crust
2. Can of diced potatoes, drained
3. Scallops
4. Cream of Shrimp condensed soup
5. Can of crabmeat, drained
Saute scallops until they are firm and lightly browned, about 10 minutes on med-hi.
Press bottom crust firmly into pie plate.
Fill with potatoes, scallops, and crabmeat.
Pour soup in even layer - use as-is from can, do not dilute with milk.
Spread top crust and crimp edges.
Bake at 350 for 20 minutes. Cover crust edge with foil and bake another 15 minutes. Serve hot.
Other combinations are possible - you can use Cream of Potato if you don't like shrimp; you can saute other seafood or fish instead of scallops. There are lots of ways to customize and still get a nice mix of flavors. You can add spices, such as thyme, marjoram, saffron; I put a sprinkle of Old Bay seasoning on the scallops.
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