Scallop-Wild Rice Pie in a Hazelnut Crust

Ingredients

• 1 pound bay scallops drained well
• 0.3 cup butter cold cut into pieces
• 2 tablespoons butter 
• 0.5 cup rice wild cooked
• 1 tablespoon cornstarch 
• 1.7 cups flour all-purpose
• 8 ounce mushrooms fresh sliced
• 0.5 cup hazelnuts chopped
• 0.8 cup cup heavy whipping cream 
• 5 tablespoons water 
• 0.1 teaspoon lemon pepper 
• 0.3 cup parmesan cheese freshly grated
• 0.3 cup wine 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 1 large shallots minced
• 0.3 cup shortening 

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• whisk
• casserole dish
• slotted spoon

Directions

1. Pulse first 3 ingredients in a food processor 3 or 4 times or until combined.
2. 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.
3. Melt 2 tablespoons butter in a large skillet over medium-high heat.
4. Add mushrooms and shallot; saut 5 minutes or until mushrooms are tender.
5. Remove mushroom mixture from skillet; set aside.
6. Add scallops to skillet; saut 3 minutes.
7. Remove with a slotted spoon; set aside.
8. Whisk together cornstarch and wine in a bowl.
9. Combine cornstarch mixture, cream, and cheese in a large skillet over medium heat; cook 3 minutes or until mixture is thickened.
10. Remove from heat, and stir in mushroom mixture, scallops, rice, and remaining ingredients. Set aside and keep warm.
11. Divide dough in half. On a lightly floured surface, roll each half to 1/8-inch thickness.
12. Place one half of dough in bottom of a lightly greased 2-quart casserole dish. Spoon scallop mixture over crust.
13. Place other half of dough over filling, pinching to seal edges.
14. Cut slits in top of crust with a knife.
15. Bake at 350 for 1 hour or until crust is lightly browned.
16. Let stand 10 minutes before serving.
17. 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