serves 4 individual pot pies

A Note on Some Ingredients

Scallops: You could certainly replace large sea scallops with little bay scallops.

Mushrooms: I take help from the store on these. My supermarket sells a 4-ounce package of pre-sliced mixed mushrooms, which includes cremini, shiitake, and oyster. However, you can feel free to use any mushrooms you like, except for portobello, which are too meaty for this dish. If you buy them pre-sliced, go ahead and chop them a bit more into mushroom rubble.

Fish Stock or Clam Juice: I prefer fish stock, but, for me, it's hard to find, and can be expensive. I used clam juice, and you should too if you run into the same difficulties. But if seafood stock is accessible and economical where you are, use it!

Vermouth: When you are cooking with liquor, as opposed to wine or beer, especially with an open flame, you want to take some precautions. Pour the amount you need directly into a measuring cup, or other cup. Cork the bottle and put it down. Then pour the liquor into the pot.

Puff Pastry: There are purists out there who insist on making homemade puff pastry, or at the very least, buying a "nice" brand like Dufour. I use Pepperidge Farm, and I know Ina Garten does too (she's my puff pastry enforcer). The difference between Dufour and Pepperidge Farm is $8 per packet, and in this case, you don't need to spend the extra money.

Lemons: The fun little addition to this recipe is that the lemons are broiled alongside the pot pies. This makes them sweet and warm, and a bit out of the ordinary, and special.

Pepper: Especially for this recipe, where you want to go a bit heavy on the pepper, use freshly cracked black or white pepper, please. It makes a big difference here.