Recipe

Scallop-wild Rice Pie In A Hazelnut Crust Recipe

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Ingredients

1 lb bay scallops, drained well
1/2 c sliced hazelnuts
3/4 c heavy whipping cream
1/3 c cold butter, cut into pieces
1/4 tsp salt
1 tbsp cornstarch
1 large shallot, minced
1 2/3 c all-purpose flour
1/4 c Riesling or other white wine
2 tbsps butter
1/3 c freshly grated Parmesan cheese
5 tbsps ice water
1/2 c cooked wild rice
1 (8-oz) package sliced fresh mushrooms
1/2 tsp salt
1/3 c shortening
1/8 tsp lemon-pepper seasoning

Directions

Step #1 Pulse first 3 ingredients in a food processor/blender 3 or 4 times or until mixd.
Step #2 Add butter & shortening, & pulse 5 or 6 times or until crumbly.
Step #3 With processor running, slowly add 5 tbsps water, & process until dough forms a ball & separates from sides of bowl, adding more water if necessary.
Step #4 Cover up & chill in the fridge.
Step #5 Melt 2 tbsps butter In a large-ish skillet over medium-high heat.
Step #6 Add mushrooms & shallot; sauté 5 mins or until mushrooms are tender.
Step #7 Remove mushroom mixture from skillet; set aside.
Step #8 Add scallops to skillet; sauté 3 mins.
Step #9 Remove with a slotted spoon; set aside.
Step #10 Whisk together cornstarch & wine in a bowl.
Step #11 Combine cornstarch mixture, cream, & cheese In a large-ish skillet over med-heat/flame; cook 3 mins or until mixture is thickened.
Step #12 Remove from heat, & stir in the mushroom mixture, scallops, rice, & remaining ingredients.
Step #13 Set aside & keep warm.
Step #14 Divide dough in half.
Step #15 On a lightly floured surface, roll each half to 1/8-inch thickness.
Step #16 Place one half of dough in bottom of a lightly greased 2-quart casserole dish.
Step #17 Spoon scallop mixture over crust.
Step #18 Place other half of dough over filling, pinching to seal edges.
Step #19 Cut slits in top of crust with a knife.
Step #20 Bake at 350° for 1 hr or until crust is lightly browned.
Step #21 Let stand 10 mins before serving.
Step #22 Wine note: Can I pair anything but Riesling? With the sweetness of the hazelnuts, the scallops, & the sauce, i would head straight for a bottle from Germany in the Mosel region.
Step #23 Something like Fritz Haag Brauneberger Juffer-Sonnenuhr Riesling Kabinett 2001 ($27).
Enjoy the Scallop-Wild Rice Pie in a Hazelnut Crust recipe