Ingredients Jump to Instructions ↓

  1. 1/2 cup dry white wine

  2. 1 pound sea scallops, cut in half if very large

  3. 1 large baking potato, peeled and cut into 1/2 inch dice

  4. 3 tablespoons butter, softened

  5. 1/2 cup peeled and minced tart apple

  6. 1 large carrot, minced

  7. 1 celery rib, minced

  8. 1 large onions, minced

  9. 1 garlic clove, minced

  10. 1 1/2 cups chicken broth

  11. 1/4 cup heavy cream

  12. 2 tablespoons all-purpose flour

  13. 3/4 teasoon salt

  14. 1/2 teaspoon freshly ground white pepper

  15. Pinch of cayennee papper

  16. 1 pound medium shrimp, shelled and deveined

  17. 1 cup corn kernels

  18. 1 small jar (3 1/2 ounces) pimiento strips

  19. 2 tablepoons minced parsley

  20. In a medium nonreactive saucepan, bring the wine to a boil over high heat.

  21. Add the scallops and cook until just opaque throughout, about 1 minute.

  22. Drain the scallops, reserving the liquid. In another medium saucepan of

  23. 6 to 8 minutes;

  24. drain and set aside.

  25. 425F. In a large saucepan, melt

  26. 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

  27. stock and increase the heat to high. Boil until most of the liquid has

  28. evaporated, about 5 minutes.

  29. Transfer the apple-vegetable mixture to a food processor. Puree until

  30. smooth. Return to the saucepan and stir in the reserved scallop liquid and the heavy cream.

  31. In a small bowl, blend the flour into the remaining 1 tablespoon of butter

  32. to form a paste. Bring the scallop cream to a simmer over moderate heat.

  33. Gradually whisk in the butter paste. Bring to a boil, whisking until

  34. thickened and smooth. Reduce the heat to low, season with the salt, white

  35. pepper and cayenne and simmer, whisking occasionally, until there is no

  36. 2 to 3 minutes.

  37. In a shallow 2 quart buttered baking dish, arrange the scallops in a single

  38. layer; top with the shrimp and then the corn, potato and pimiento. Sprinkle

  39. the parsley over the top. Pour on the sauce and gently shake the dish to distribute evenly.

  40. Roll out one portion of the dough (see Note) about 1/4 inch thick, a little

  41. larger than the dimensions of the baking dish. Place the dough over the

  42. 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

  43. brown, about 40 minutes. Serve hot.

  44. Note: The pastry recipe makes enough dough for two pot pies; use only one

  45. ball of dough in the above step.

  46. Flaky Pastry

  47. 1 egg

  48. About 1/4 cup ice water

  49. 2 1/2 cups all-purpose flour

  50. 1/2 teasopon salt

  51. 1/2 cup vegetable shortening

  52. 4 tablespoons cold butter, cut into small pieces

  53. In a measuring cup, lightly beat the egg. Add enough ice water to measure 1/2 cup.

  54. In a food processor, combine the flour, salt, shortening and butter. Turn

  55. the machine on and off quicly about 10 times, until the mixture is the

  56. texture of coarse meal.

  57. With the machine on, gradually pour in the egg and water. Process just

  58. until the dough begins to mass together; do not overmix.

  59. On a sheet of waxed paper, knead the dough briefly into a smooth ball.

  60. Divide in half and pat each into a 6 inch disk. Wrap separately and refrigerate for at least 1 hour.


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