CRUST (or one 8-inch unbaked pie shell) :

1 c. unsifted flour
1/2 tsp. salt
1/3 c. butter
3-4 tbsp. ice water

FILLING:

1 c. Swiss cheese, grated
1 (6 oz.) pkg. frozen crabmeat, drained (or 6 oz. crabmeat/shrimp, drained)
2 tbsp. scallops, sliced
3 eggs, well beaten
1 c. half and half
1 tsp. grated lemon peel
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 c. slivered almonds

Combine flour and 1/2 teaspoon salt in a bowl. Cut in butter until mixture resembles coarse meal. Stir in ice water; mix well and shape into a ball. On a lightly floured board, roll out dough to fit an 8-inch pie plate. Transfer to plate; trim edge and shape rim.

In the bottom of pastry shell, layer cheese, crabmeat and scallions. In a small bowl combine eggs, half and half, lemon peel, salt and dry mustard; pour into pastry shell. Sprinkle slivered almonds over top of egg mixture. Bake at 325 degrees for 55 minutes or until a knife inserted halfway between the edge and center of the pie comes out clean. Allow to stand 10 minutes before serving. (Serves 4 as main course, or 6-8 as appetizer.)