- 1/2 cup dry white wine
1 pound sea scallops, cut in half if very large
1 large baking potato, peeled and cut into 1/2 inch dice
3 tablespoons butter, softened
1/2 cup peeled and minced tart apple
1 large carrot, minced
1 celery rib, minced
1 large onions, minced
1 garlic clove, minced
1 1/2 cups chicken broth
1/4 cup heavy cream
2 tablespoons all-purpose flour
3/4 teasoon salt
1/2 teaspoon freshly ground white pepper
Pinch of cayennee papper
1 pound medium shrimp, shelled and deveined
1 cup corn kernels
1 small jar (3 1/2 ounces) pimiento strips
2 tablepoons minced parsley
In a medium nonreactive saucepan, bring the wine to a boil over high heat.
Add the scallops and cook until just opaque throughout, about 1 minute.
Drain the scallops, reserving the liquid. In another medium saucepan of
6 to 8 minutes;
drain and set aside.
425F. In a large saucepan, melt
2 tablespoons of the butter over moderately high heat. Add the apple, carrot, celery and onion and cook until the mixture softens and starts to brown, about minutes. Add the garlic and cook for 1 minute longer. Pour in the chicken
stock and increase the heat to high. Boil until most of the liquid has
evaporated, about 5 minutes.
Transfer the apple-vegetable mixture to a food processor. Puree until
smooth. Return to the saucepan and stir in the reserved scallop liquid and the heavy cream.
In a small bowl, blend the flour into the remaining 1 tablespoon of butter
to form a paste. Bring the scallop cream to a simmer over moderate heat.
Gradually whisk in the butter paste. Bring to a boil, whisking until
thickened and smooth. Reduce the heat to low, season with the salt, white
pepper and cayenne and simmer, whisking occasionally, until there is no
2 to 3 minutes.
In a shallow 2 quart buttered baking dish, arrange the scallops in a single
layer; top with the shrimp and then the corn, potato and pimiento. Sprinkle
the parsley over the top. Pour on the sauce and gently shake the dish to distribute evenly.
Roll out one portion of the dough (see Note) about 1/4 inch thick, a little
larger than the dimensions of the baking dish. Place the dough over the
top of the pan and press against the outside rim to seal the edges. Cut at least several steam vents into the top. Bake until the crust is golden
brown, about 40 minutes. Serve hot.
Note: The pastry recipe makes enough dough for two pot pies; use only one
ball of dough in the above step.
About 1/4 cup ice water
2 1/2 cups all-purpose flour
1/2 teasopon salt
1/2 cup vegetable shortening
4 tablespoons cold butter, cut into small pieces
In a measuring cup, lightly beat the egg. Add enough ice water to measure 1/2 cup.
In a food processor, combine the flour, salt, shortening and butter. Turn
the machine on and off quicly about 10 times, until the mixture is the
texture of coarse meal.
With the machine on, gradually pour in the egg and water. Process just
until the dough begins to mass together; do not overmix.
On a sheet of waxed paper, knead the dough briefly into a smooth ball.
Divide in half and pat each into a 6 inch disk. Wrap separately and refrigerate for at least 1 hour.