Scallop-Wild Rice Pie in a Hazelnut Crust

Name: Scallop-Wild Rice Pie in a Hazelnut Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams bay scallops, drained well; 79 milliliters cold butter, cut into pieces; 2 Tbsps butter; 118 milliliters cooked wild rice; 1 Tbsp cornstarch; 394 milliliters all-purpose flour; 227 grams package sliced fresh mushrooms; 118 milliliters chopped hazelnuts; 177 milliliters heavy whipping cream; 5 Tbsps ice water; 0 teaspoons lemon-pepper seasoning; 79 milliliters freshly grated Parmesan cheese; 59 milliliters Riesling or other white wine; 0 teaspoons salt; 1 teaspoons salt; 1 large shallot, minced; 79 milliliters shortening

This recipe serves 8. One portion of this dish contains around 14g of protein, 34g of fat, and From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Pulse first 3 ingredients in a food processor 3 or 4 times or until combined.

Equipment you will use

Food Processor

Add butter and shortening, and pulse 5 or 6 times or until crumbly. With processor running, gradually add 5 tablespoons water, and process until dough forms a ball and separates from sides of bowl, adding more water if necessary. Cover and chill.

Ingredients you will need

Shortening

Butter

Dough

Water

Equipment you will use

Bowl

Melt 2 tablespoons butter in a large skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add mushrooms and shallot; saut 5 minutes or until mushrooms are tender.

Ingredients you will need

Mushrooms

Shallot

Remove mushroom mixture from skillet; set aside.

Ingredients you will need

Mushrooms

Equipment you will use

Frying Pan

Add scallops to skillet; saut 3 minutes.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

Remove with a slotted spoon; set aside.

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Slotted Spoon

Whisk together cornstarch and wine in a bowl.

Ingredients you will need

Corn Starch

Wine

Equipment you will use

Whisk

Bowl

Combine cornstarch mixture, cream, and cheese in a large skillet over medium heat; cook 3 minutes or until mixture is thickened.

Ingredients you will need

Corn Starch

Cheese

Cream

Equipment you will use

Frying Pan

Remove from heat, and stir in mushroom mixture, scallops, rice, and remaining ingredients. Set aside and keep warm.

Ingredients you will need

Mushrooms

Scallops

Rice

Divide dough in half. On a lightly floured surface, roll each half to 1/8-inch thickness.

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Dough

Roll

Place one half of dough in bottom of a lightly greased 2-quart casserole dish. Spoon scallop mixture over crust.

Ingredients you will need

Scallops

Crust

Dough

Equipment you will use

Casserole Dish

Place other half of dough over filling, pinching to seal edges.

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Dough

Cut slits in top of crust with a knife.

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Crust

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Knife

Bake at 350 for 1 hour or until crust is lightly browned.

Ingredients you will need

Crust

Equipment you will use

Oven

Let stand 10 minutes before serving.

Wine note: Can I pair anything but Riesling? With the sweetness of the hazelnuts, the scallops, and the sauce, i would head straight for a bottle from Germany in the Mosel region. Something like Fritz Haag Brauneberger Juffer-Sonnenuhr Riesling Kabinett 2001 ($27). --Steven Geddes

Ingredients you will need

Hazelnuts

Riesling

Scallops

Sauce

Wine

Equipment

Ingredients

Servings:

454grams

bay scallops, drained well 79milliliters

cold butter, cut into pieces 2Tbsps

butter 118milliliters

cooked wild rice 1Tbsp

cornstarch 394milliliters

all-purpose flour 227grams

package sliced fresh mushrooms 118milliliters

chopped hazelnuts 177milliliters

heavy whipping cream 5Tbsps

ice water 0teaspoons

lemon-pepper seasoning 79milliliters

freshly grated Parmesan cheese 59milliliters

Riesling or other white wine 0teaspoons

salt 1teaspoons

salt 1large

shallot, minced 79milliliters

shortening

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Tenuta di Nozzole Le Bruniche Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 12 dollars per bottle.