Recipe

Cocklety Pie Recipe

	Mbelisle / All my dishes 9 months, 3 weeks ago A nice dish for company. Prep:40m Cook:30m Servings:4	Mbelisle
	seafood

Does this look good? Yeah! / Nope

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pieplate

Ingredients

1 cup flour

1/2 tsp salt

3 tbsp cold butter

2 to 3 tbsp cold water

1 lb scallops

1/2 cup white wine

1 cup water

3 shallots, chopped

1 bay leaf

2 peppercorns

1 cup peeled, diced potatoes

1 can button mushrooms or cleaned fresh mushrooms, approx 1 cup

2 tbsp chopped parsley

3 tbsp butter

3 tbsp flour

1/4 tsp dry mustard

salt and pepper to taste

1 cup light cream

3/4 cup reserved fish stock

1 egg yolk

1 tbsp milk

Directions

First make pastry for crust. Combine flour and salt, mixing well. Cut butter into flour until mixture resembles coarse cornmeal. Blend water into flour mixture a teaspoon at a time, while mixing with a fork, just until moistened. Gather into a ball. Wrap in plastic wrap. Refrigerate while making scallop and mushroom filling.

Wash scallops under running water to remove sand and grit. Halve or quarter scallops if large. Combine wine, water, shallots, bay leaf and peppercorns in medium saucepan. Bring to a boil over moderate heate. Add scallops and cover. Reduce heat to low and cook for 10 minutes.

Meanwhile, cook potatoes in small saucepan of salted water until tender. Drain and reserve. Drain scallops, reserving cooking liquid. Combine scallops, potatoes, mushrooms and parsley in a lightly greased 1 1/2 quart casserole. Mix well and set aside.

Melt butter in a heavy saucepan. Add flour, mustard, salt and pepper. Cook, stirring constantly, until bubbly. Add cream and 3/4 cup reserved fish broth (strained). Cook over low heat, stirring constantly, until thickened. Pour over scallop and mushroom mixture in casserole; mix well.

Roll pastry to fit top. Beat egg yolk and milk together. Brush over crust well. Bake at 425 degrees F. for 20 to 30 minutes. Serve with salad.

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