Scallop-Wild Rice Pie In A Hazelnut Crust

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Coastal Living


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1 2/3 cups all-purpose flour

1/2 cup chopped hazelnuts

1/2 teaspoon salt

1/3 cup cold butter, cut into pieces

1/3 cup shortening

5 tablespoons ice water

2 tablespoons butter

1 (8-ounce) package sliced fresh mushrooms

1 large shallot, minced

1 pound bay scallops, drained well

1 tablespoon cornstarch

1/4 cup Riesling or other white wine

3/4 cup heavy whipping cream

1/3 cup freshly grated Parmesan cheese

1/2 cup cooked wild rice

1/4 teaspoon salt

1/8 teaspoon lemon-pepper seasoning

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