Photo Credit
Becky Luigart-Stayner
Yield
Makes 6 to 8 servings.
Category
Course
Preparation Method
Credit
Denise LaRoche, Farmington, New Hampshire
This scallop pie won second prize in The 2016 Old Farmer’s Almanac Recipe Contest! Congratulations to winner Denise LaRoche from Farmington, New Hampshire.
Check out other winners of The Old Farmer’s Almanac Recipe Contests!
Bottom Crust
Ingredients
1 1/2 cups flour
1 teaspoon salt
1/2 teaspoon baking powder
4 tablespoons shortening
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons ice-cold water
1 tablespoon white vinegar
Instructions
In a food processor, combine flour, salt, and baking powder. Add shortening and butter and pulse 10 times. Add ice water and vinegar. Process only enough to moisten dough and have it just come together. Shape dough into a ball. Wrap in plastic and refrigerate for 30 minutes.
Top Cracker Crust
Ingredients
1 1/2 cups finely crushed buttery crackers
2 tablespoons fresh lemon juice
4 tablespoons (1/2 stick) unsalted butter, melted
Instructions
In a bowl, combine crackers and lemon juice. Stir in butter until evenly mixed. Set aside.
Filling
Ingredients
4 tablespoons (1/2 stick) butter
1 pound sea scallops, diced
1/4 cup flour
1 cup chicken broth
1 cup half-and-half
1/2 teaspoon freshly ground black pepper
1/2 cup shredded Havarti cheese
Instructions
In a saucepan over medium heat, melt butter. Add scallops and cook until opaque. Remove scallops from saucepan and set aside.
Reduce heat to low. Add flour to pan. Cook, stirring constantly, for 2 minutes, then add chicken broth, half-and-half, and pepper. Simmer for 5 to 10 minutes, or until thickened. Stir scallops and Havarti into sauce mixture. Continue cooking for 5 minutes.
To assemble:
Preheat oven to 375°F.
Roll out dough and put into a 9- or 91⁄2-inch round pie plate. Pour scallop mixture into crust. Top with cracker crust. Bake for 1 hour, or until top is golden brown and filling is bubbling.
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