1/3 cup plus 1 tablespoon shortening
1 cup flour
1/2 teaspoon salt
2 to 3 tablespoons cold water
Filling: 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
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
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.