The basic ratio for pie dough that Chef used was 1/4 pound of unsalted butter, chilled, and then grated into a bowl. To that he adds 1 cup of all purpose flour, and then iced water until a ball forms.
Now we begin to make the topping by rendering some fat from sliced bacon (prosciutto or butter could be used also).
I would never have thought to do this, but Chef slices each scallop in half, separating the top and bottom before topping each plate.
a recipe from Ina Garten and topping with the seared scallop. Ahh! I love cooking classes and cooking demonstrations - I always learn something new.