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Seafood Pot Pie

1/2 cup dry white wine
1 pound sea scallops, cut in half if very large
1 large baking potato, peeled and cut into 1/2 inch dice
3 tablespoons butter, softened
1/2 cup peeled and minced tart apple
1 large carrot, minced
1 celery rib, minced
1 large onions, minced
1 garlic clove, minced
1 1/2 cups chicken broth
1/4 cup heavy cream
2 tablespoons all-purpose flour
3/4 teasoon salt
1/2 teaspoon freshly ground white pepper
Pinch of cayennee papper
1 pound medium shrimp, shelled and deveined
1 cup corn kernels
1 small jar (3 1/2 ounces) pimiento strips
2 tablepoons minced parsley
Flaky Pastry

In a medium nonreactive saucepan, bring the wine to a boil over
high heat. Add the scallops and cook until just opaque throughout,
about 1 minute. Drain the scallops, reserving the liquid. In
another medium saucepan of boiling salted water, cook the potato
until just tender, 6 to 8 minutes; drain and set aside.

Preheat the oven to 425F. In a large saucepan, melt 2 tablespoons
of the butter over moderately high heat. Add the apple, carrot,
celery and onion and cook until the mixture softens and starts to
brown, about 6 minutes. Add the garlic and cook for 1 minute
longer. Pour in the chicken stock and increase the heat to high.
Boil until most of the liquid has evaporated, about 5 minutes.

Transfer the apple-vegetable mixture to a food processor. Puree
until smooth. Return to the saucepan and stir in the reserved
scallop liquid and the heavy cream.

In a small bowl, blend the flour into the remaining 1 tablespoon
of butter to form a paste. Bring the scallop cream to a simmer
over moderate heat. Gradually whisk in the butter paste. Bring
to a boil, whisking until thickened and smooth. Reduce the heat
to low, season with the salt, white pepper and cayenne and simmer,
whisking occasionally, until there is no raw flour taste, 2 to 3
minutes.

In a shallow 2 quart buttered baking dish, arrange the scallops in
a single layer; top with the shrimp and then the corn, potato and
pimiento. Sprinkle the parsley over the top. Pour on the sauce
and gently shake the dish to distribute evenly.

Roll out one portion of the dough (see Note) about 1/4 inch thick,
a little larger than the dimensions of the baking dish. Place the
dough over the top of the pan and press against the outside rim to
seal the edges. Cut at least several steam vents into the top.
Bake until the crust is golden brown, about 40 minutes. Serve hot.

Note: The pastry recipe makes enough dough for two pot pies; use
only one ball of dough in the above step.


Flaky Pastry

1 egg
About 1/4 cup ice water
2 1/2 cups all-purpose flour
1/2 teasopon salt
1/2 cup vegetable shortening
4 tablespoons cold butter, cut into small pieces

In a measuring cup, lightly beat the egg. Add enough ice water to
measure 1/2 cup.

In a food processor, combine the flour, salt, shortening and butter.
Turn the machine on and off quicly about 10 times, until the mixture
is the texture of coarse meal.

With the machine on, gradually pour in the egg and water. Process
just until the dough begins to mass together; do not overmix.

On a sheet of waxed paper, knead the dough briefly into a smooth
ball. Divide in half and pat each into a 6 inch disk. Wrap
separately and refrigerate for at least 1 hour.

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1 of 2 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Its worth it, July 28, 2004 - 06:28 PM
Reviewer: Sandy from Brooklyn, NY USA
It is a bit tedious. Too many steps, but it is delicious. Exceeded my expectations.

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