Categories: Rice

Ingredients

• * 1 2/3 cups all-purpose flour
• * 1/2 cup chopped hazelnuts
• * 1/2 teaspoon salt
• * 1/3 cup cold butter, cut into pieces
• * 1/3 cup shortening
• * 5 tablespoons ice water
• * 2 tablespoons butter
• * 1 (8-ounce) package sliced fresh mushrooms
• * 1 large shallot, minced
• * 1 pound bay scallops, drained well
• * 1 tablespoon cornstarch
• * 1/4 cup Riesling or other white wine
• * 3/4 cup heavy whipping cream
• * 1/3 cup freshly grated Parmesan cheese
• * 1/2 cup cooked wild rice
• * 1/4 teaspoon salt
• * 1/8 teaspoon lemon-pepper seasoning

Directions

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

2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and shallot; sauté 5 minutes or until mushrooms are tender. Remove mushroom mixture from skillet; set aside. Add scallops to skillet; sauté 3 minutes. Remove with a slotted spoon; set aside.

3. Whisk together cornstarch and wine in a bowl. Combine cornstarch mixture, cream, and cheese in a large skillet over medium heat; cook 3 minutes or until mixture is thickened. Remove from heat, and stir in mushroom mixture, scallops, rice, and remaining ingredients. Set aside and keep warm.

4. Divide dough in half. On a lightly floured surface, roll each half to 1/8-inch thickness. Place one half of dough in bottom of a lightly greased 2-quart casserole dish. Spoon scallop mixture over crust. Place other half of dough over filling, pinching to seal edges. Cut slits in top of crust with a knife.

5. Bake at 350° for 1 hour or until crust is lightly browned. Let stand 10 minutes before serving.

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