Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 6 to 8 servings.
Category
Course
Preparation Method
Credit
Denise LaRoche, Farmington, New Hampshire
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
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
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
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