La Fin du Monde Scallop Bake


Serves 6 
Prep time: 30 minutes
Cook time: 45 to 50 minutes



- 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 



  • 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.


Recipe : Fourquet Fourchette Restaurant,