Ingredients

• 1/2 cup Salted Butter
• 1 tsp Garlic Salt
• 1 large Yellow Onion chopped, about 1½ cups
• 1 large Carrot chopped
• 1/2 cup Gluten Free 1-to-1 Baking Flour
• 3 cups paella stock
• 1/2 pound Shrimp shelled and de-veined
• 1 pound Sea Scallops
• 1 cup frozen corn kernels
• 1/2 Tbsp Salt
• 1 1/2 tsp Ground Pepper
• 1/2 cup chopped Parsley
• 3 Tbsp Heavy Cream
• 1 pound Crab or Lobster Meat (real if you can get it, imitation if you can't, but imitation is not gluten free)* optional

• 8 Tbsp Unsalted Butter softened, 1 stick
• 4 oz Cream Cheese softened
• 1/4 cup Heavy Whipping Cream
• 1 1/2 cups Gluten Free 1-to-1 Baking Flour plus 2 tablespoons plus a little more for rolling out the dough
• 1/2 tsp Coarse Salt

• 1 large Egg
• 1 Tbsp Cream

Instructions

1. Mix together cream cheese, butter, and heavy whipping cream.
2. Stir in flour and salt until a ball forms.
3. Refrigerate for 20 minutes while making the filling.

1. Melt half the butter in a large pan over medium-high heat, and pan sear your scallops for 1-2 minutes per side.
2. Add shrimp in, toss, and then put in a bowl; set aside.
3. In the same pan you cooked the scallops and shrimp, add onion and carrots, and cook 10-15 minutes until onions are translucent.
4. Add in parsley and give it a good stir.
5. Add in ½ cup Bob's Red Mill Gluten-Free flour to veggies and cook for one more minute, remove from heat.
6. Meanwhile heat stock, bring to a simmer then add cream, salt, and pepper, and stir.
7. Slowly combine liquid and veggie mixture.
8. Stir in cooked shrimp, scallops, and the crab or lobster meat!
9. Pour into a 9½ inch pie baking dish and set aside.
10. Preheat oven to 375°F.
11. Remove pastry dough from fridge and roll out so it is big enough to cover the baking dish with a little extra to go over the edge and hold it in place. It should be about half a centimeter thick.
12. Put over filled baking dish, cut a few air vents for steam.
13. Whisk together the egg and cream (egg wash).
14. Brush pastry dough with egg wash.
15. Bake for 65-70 minutes until top is golden brown and contents are bubbly.