Scallops Topped with a Crust
From:	Jean-Claude B., Montreal, Quebec, Canada
Comments:	Oven: 700 watts Waiting time: 2 minutes If using, thaw frozen shortcrust pie dough for 30 seconds, in microwave on 'MAXIMUM'; leave to rest for 10 minutes before using.
Servings:	2
Ingredients	Preparation
1 tablespoon [15 g] butter 8 ounces [227 g] shortcrust pie dough 4 teaspoons [20 mL] dry white wine 4 scallops [corals reserved], half or cut into 4 equal parts 2 teaspoons [10 mL] heavy cream [35%] Salt and pepper, to taste 1 teaspoon [5 mL] chopped parsley Lemon slices [to decorate] 4 shells	Into a small covered dish, melt butter for 15 seconds, on 'MAXIMUM'. Brush the inside of 2 shells with melted butter. Arrange shells side-by-side. Roll dough 1 inch [2.5 cm] larger than the two shells together. Half dough; line buttered shells with dough, pressing well into shells. Cut excess dough all around shells, cover with paper toweling; top, pressing, with remaining 2 shells. Refrigerate for 10 minutes. Microwave for 3 minutes on 'MAXIMUM'; delicately remove shells and paper toweling. Microwave pastry shells for 1 minute more, on 'MEDIUM'. Turn over pastry shells onto a wire rack; leave to cool for 10 minutes. Meanwhile, pour dry white wine into 2 of the removed shells. Add scallops and microwave for 1 minute on 'MAXIMUM', stirring once. Add corals; microwave for 30 seconds more. Pour 1 teaspoon [5 mL] cream into each shell, without stirring. Season to taste, with salt and pepper. Microwave for 30 seconds. Leave to rest for 2 minutes. Arrange shells onto individual plates. Sprinkle with chopped parsley and decorate with lemon slices. Top with baked, cooled pastry shells and serve.