Bacon And Scallop Empanadas Recipe

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3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 sticks (6 ounces) cold butter, cut into small pieces

2 tablespoons freshly squeezed lemon juice

2/3 cup water

1 pound potatoes (Yukon gold), peeled and diced

Salt and pepper, to taste

1/2 teaspoon smoked paprika

1 cup chicken stock

2 tablespoons butter

1 pound fresh bay scallops, rinsed and thoroughly dried

Salt and pepper, to taste

1/4 cup scallions, chopped

4 tablespoons butter

juice of half a lemon

1/3 pound cooked chopped bacon

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