Scallop, roasted pepper, and mushroom pot pie

This flavorful scallop stew is topped with flaky pastry rounds. You can make the stew a day ahead ; before serving, simply reheat it in the oven and top with pastry.

Makes 6 servings

• 2 medium roasted bell peppers (1 red, 1 yellow) click here for the technique
• ½ recipe lemon pastry click here for recipe
• 2 tablespoons olive oïl
• 1 tablespoon butter
• 1½ pounds (1,300 kg) large sea scallops
• 2 garlic cloves, minced
• 1 pound (450 gr) mushroom caps
• 1 cup sliced scallions (green onions), in 1-inch pièces, including green part
• 3 tablespoons all-purpose flour
• ¼ cup dry white wine
• ½ cup heavy cream 35%
• Fresh lemon juice
• Salt and freshly ground black Pepper to taste

1. Cut the roasted peppers into 1-inch squares.
2. Preheat the oven to 375F (180C).
3. Roll the pastry into a 12-inch circle.
4. Using 2½-inch round cookie cutters, cut 6 circles.
5. Transfer the rounds to a baking sheet, prick them several times with a fork, and bake 10 to 12 minutes or until golden.
6. Place half the oïl and half the butter into a skillet over high heat.
7. Add the scallops and toss, cooking for 15 to 30 seconds.
8. Add the garlic, tossing just until the scallops are white and springy to the touch, about 5 minutes.
9. Remove the scallops with a slotted spoon and reserve.
10. Reduce the juices to a glaze, then add the mushroom caps and scallions, cook, stirring, until the mushrooms and scallions are well coated and the mushrooms have released their liquid, about 3 minutes, removed with a slotted spoon and reserve.
11. Cook down the juices to a glaze again, and add the remaining oïl and butter, sprinkle in the flour.
12. Whisk in the wine and cream and any juices from the reserved scallops and mushrooms ; cook until thickened and smooth.
13. Add the scallops, mushrooms, and peppers.
14. Add the lemon juice, salt and black pepper to taste.
15. Divide the mixture among 6 individual casseroles or shallow ovenproof soup bowls.
16. Bake for 10 minutes or until just heated through.
17. Top with the baked pastry rounds and serve at once.

BON APPETIT