0 recipes from contoocook and beyond


Pastry: l/3 cup plus l tbsps. shortening
l cup flour
l/2 tsp. salt
2 to3 tbsps. cold water
Filling: l lb. scallops
8 oz. fresh mushrooms, sliced
l/2 cup chopped leek or green onions
l/2 cup butter
l/4 cup flour
l/4 tsp. salt
l/8 tsp. dry mustard
Dash pepper
l-l/2 cup half and half
Dry white wine
l egg yolk plus l tbsps. water
To prepare pastry cut shortening into flour and salt until particles
are size of small peas. Sprinkle in water, tossing with fork until
moistened.Shape into flattened ball & wrap in plastic.
To prepare filling if scallops are large, cut into l” pieces. Cook
and stir mushrooms & leeks in 2 tbsps. butter in l0″ skillet over me
d. heat until mushrooms are light brown and liquid is evaporated,
about 5 mins. Remove from skillet. Heat 2 tbsps. butter in skillet
until hot. Cook & stir scallops over med. heat until white,4-5 mins.
Remove with slotted spoon. Drain liquid from skillet, reserving two

tbsps. Heat remaining l/4 cup butter in skilet over low heat until
melted. Stir in flour, salt, mustard & pepper. Cook over low heat,
stirrin constantly, until smooth & bubbly. Remove from heat. Stir in
half & half. Add enough wine to reserved scallop liquid to measure
l/3 cup. Stir into half & half. Heat to boiling, stirring constantly
Boil and stir l minute. Stir in mushroom mixture and scallops. Pour
into ungreased shallow l-l/2 qt. casserole. Heat oven to 425. Unwrap
pastry and place on well floured board. Roll dough l” larger than
top of casserole, using floured rolling pin. Cut out designs with l”
cookie cutter. Place pastry over top of casserole. Turn edges under
and flute. Mix together egg yolk and water and brush over pastry.
Bake until golden brown, about 25 mins.
Serves 6. Prodigy

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