Grease a 9x13 baking dish or equivalent sized large round or oval dish. (Alternatively grease 6-8 individual ramekins). Preheat oven to 375 degrees (350 degrees convection).
Bring the stock to a simmer in a large saucepan. Once simmering, add the scallops and shrimp and cook about 2 minutes, just until firm. (They may not be fully cooked but will cook later in the oven). Shut off heat and remove the seafood to a large bowl, reserving the stock.
Melt the butter in a large saucepan over medium heat. Add the chopped onion and fennel and cook for about 10-12 minutes until onions are soft and translucent.
Add the flour and cook over low heat about 1 minute, stirring occasionally. Slowly add in the stock, Sherry or Pernod, cream, salt and pepper and simmer for about 3 minutes, stirring occasionally , until thickened into a sauce-like consistency. Shut off heat.
Gently stir in the scallops, shrimp, lobster, peas and parsley until combined. Taste for additional salt or pepper. Pour the mixture into the prepared baking dish.
Remove dough from the refrigerator and roll out on a floured surface in the shape of the baking dish with about a 1/2 inch overlap.
Use egg wash to paint the edges of the baking dish. Lay pastry over the baking dish and press down on the edges to seal to the dish. Brush the dough with egg wash and cut 3 slits in top of pie to allow steam to escape. Place the dish on a sheet pan lined with parchment or foil and bake for 1 hour, until the top is brown and the filling is bubbling hot.
Remove from oven and let rest 15 minutes.
Enjoy!
