Here's a little something from :

https://www.almanac.com/recipe/seac.....st-scallop-pie

Bottom Crust

Ingredients

1 1/2 cups flour
1 teaspoon salt
1/2 teaspoon baking powder
4 tablespoons shortening
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons ice-cold water
1 tablespoon white vinegar

Instructions

In a food processor, combine flour, salt, and baking powder. Add shortening and butter and pulse 10 times. Add ice water and vinegar. Process only enough to moisten dough and have it just come together. Shape dough into a ball. Wrap in plastic and refrigerate for 30 minutes.

Or...how about we skip all of that, and just use a pre-made pie crust instead! (which I did :P)

Top Cracker Crust

Ingredients

1 1/2 cups finely crushed buttery crackers
2 tablespoons fresh lemon juice (used 1/2 lemon)
4 tablespoons (1/2 stick) unsalted butter, melted

Instructions

In a bowl, combine crackers and lemon juice. Stir in butter until evenly mixed. Set aside.

Filling

Ingredients

* extras added in

4 tablespoons (1/2 stick) butter
1 pound sea scallops, diced
* 1 small can lump crab
* 1 can baby shrimps
* 2 cloves chopped garlic
* few twigs of fresh thyme
* small handful of fresh parsley (had a little left from the garden this late)
* lemon zest from that 1/2 lemon that was squeezed into the cracker topping
1/4 cup flour
1 cup chicken broth
1 cup half-and-half
1/2 teaspoon freshly ground black pepper
1/2 cup shredded Havarti cheese

Instructions

In a saucepan over medium heat, melt butter. Add scallops and cook until opaque. Remove scallops from saucepan and set aside.

Reduce heat to low. Add flour to pan. Cook, stirring constantly, for 2 minutes, then add chicken broth, half-and-half, and pepper. Simmer for 5 to 10 minutes, or until thickened. Stir scallops and Havarti into sauce mixture. Continue cooking for 5 minutes.

To assemble:

Preheat oven to 375°F.

Roll out dough and put into a 9- or 91⁄2-inch round pie plate. Pour scallop mixture into crust. Top with cracker crust. Bake for 1 hour, or until top is golden brown and filling is bubbling.

Yield: 
Makes 6 to 8 servings.

It's basically two-part cooking - one pan to saute the scallops (with garlic), and then to make the sauce in the same pan...and then bake! You do need to keep an eye on making the sauce though - your best bet is to keep the saucepan to simmer once you have done the sauteeing, and maybe put in 1 or 2 extra teaspoons of chicken broth if it looks / gets "glueish". You will have a good bit of sauce leftover as well, you can reserve that to put on the pie or for something else.

Once you've made the sauce, just pour it on the shellfish you've put in the pie, and then top with the breadcrumbs and then you're on your way!

Very rich...and as long as you're not allergic to shellfish, very delicious!