PASTRY CRUST:

1 c. all-purpose flour
1/2 tsp. salt
3 tbsp. cold butter
2 to 3 tbsp. cold water

SCALLOP AND MUSHROOM FILLING:

1 lb. sea scallops
1/2 c. white wine
1 c. water
3 chopped shallots (green onions can be substituted)
1 bay leaf
2 peppercorns
1 c. peeled potatoes, diced
1 (6 1/2 oz.) can button mushrooms
2 tbsp. parsley, chopped
3 tbsp. butter
3 tbsp. flour
1/4 tsp. dry mustard
Salt & pepper
1 c. light cream
3/4 c. reserved fish stock
1 egg yolk
1 tbsp. milk

First make pastry for crust. Combine flour and salt, mixing well. Cut butter into flour until mixture resembles coarse cornmeal. Blend water into flour until mixture resembles coarse cornmeal. Blend water into flour mixture a tablespoon at a time while mixing with fork, just until moistened. Gather into ball; wrap in plastic wrap. Refrigerate while making Scallop and Mushroom Filling.

Wash scallops under cold running water to remove sand and grit. Halve or quarter scallops if large. Combine wine, water, shallots, bay leaf, and peppercorns in medium saucepan. Bring to boil over moderate heat. Add scallops; cover. Reduce heat to low; cook 10 minutes. Meanwhile, cook potatoes in small saucepan of salted water until tender. Drain; reserve.

Drain scallops; reserve cooking liquid. Combine scallops, potatoes, mushrooms and parsley in lightly greased 1 1/2 quart casserole. Mix well; set aside. Melt butter in heavy saucepan. Add flour, mustard, salt, and pepper; cook, stirring constantly, until bubbly. Add cream and 3/4 cup reserved fish broth (strained); cook over low heat, stirring constantly, until mixture thickens. Pour over fish and mushrooms in casserole; mix well.

Roll pastry crust on lightly floured board to fit top of casserole. Place crust over fish mixture; turn edges under; flute. Reroll any scraps; use to make leaves or other decorations. Beat egg yolk and milk together; brush crust well. Bake in preheated 425 degree oven 20 to 30 minutes or until crust is golden brown. Serve hot. Makes 4 servings.