La Fin du Monde Scallop Bake
Serves 6
Prep time: 30 minutes
Cook time: 45 to 50 minutes
Ingredients
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. salt
- 2/3 cup lard
- ½ cup water
- 2 tbsp. butter
- 2 lb. scallop pieces
- 3¼ cups potatoes, thinly sliced
- ½ cup onions, chopped
- Salt and pepper to taste
- 12 oz. La Fin du Monde beer
- 1 tsp. chicken bouillon mix
- 1½ tbsp. butter
Directions
Sift together dry ingredients. Cut in lard until crumbly. Add ½ cup of water, working the mix just enough to form dough. Refrigerate 1 hour. Divide dough in half and roll out into 2 pieces. Cut into 1½ inch squares. Melt butter in a pan and sweat onions, potatoes, and scallop pieces. Lay half of the piecrust squares in the bottom of a buttered shallow baking dish. Add scallop mixture and season to taste. Cover with the remaining squares and bake at 350°F until crust turns golden. Add beer, bouillon mix, and butter and return to oven, uncovered, around 45 minutes.
Source: Chef Ronald Marcotte
