1/3 cup plus 1 tablespoon shortening
1 cup flour
1/2 teaspoon salt
2 to 3 tablespoons cold water
1 pound scallops
8 ounces mushrooms, sliced
1/2 cup chopped leek or scallions
1/2 cup butter or margarine
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon dry mustard
Dash of pepper
1 1/2 cups half-and-half
Dry white wine
1 egg yolk
1 tablespoon water
Pastry: Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl. Gather pastry into a ball; shape into flattened round. Wrap in plastic wrap.
Filling: If scallops are large, cut into 1-inch pieces. Cook and stir mushrooms and leek in 2 tablespoons of the butter in 10-inch skillet over medium heat until mushrooms are light brown and liquid is evaporated, about 5 minutes.
Remove from skillet. Heat 2 tablespoons of the butter in skillet until hot. Cook and stir scallops over medium heat until white, 4 to 5 minutes. Remove with slotted spoon. Drain liquid from skillet, reserving 2 tablespoons.
Heat remaining 1/4 cup butter in skillet over low heat until melted. Stir in flour, salt, mustard and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in half and half. Add enough wine to reserved scallop liquid to measure 1/3 cup; stir into half and half mixture. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in mushroom mixture and scallops. Pour into ungreased shallow 1 1/2-quart casserole.
Heat oven to 425 degrees F.
Unwrap pastry and place on well-floured board. Roll dough 1 inch larger than top of casserole, using floured stockinet-covered rolling pin. Cut out designs with 1-inch cookie cutter. Place pastry over top of casserole; turn edges under and flute. Mix egg yolk and water; brush over pastry. Bake until golden brown, about 25 minutes. Serve with lemon wedges if desired.
Yield: 4 servings
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