Search thousands of recipes reviewed by home cooks like you.

Scallops in Pastry with Lobster Sauce

Scallops in Pastry with Lobster Sauce

  • Prep

  • Cook

  • Ready In

Trish Wiltshire

This is a very rich dish, a little goes a long way! Served as a side dish or an entree, this is my favorite recipe and always gets rave reviews.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1163 kcal
  • 58%
  • Fat:
  • 76.4 g
  • 118%
  • Carbs:
  • 61.3g
  • 20%
  • Protein:
  • 56.3 g
  • 113%
  • Cholesterol:
  • 259 mg
  • 86%
  • Sodium:
  • 1494 mg
  • 60%

Based on a 2,000 calorie diet

Directions

  1. Melt the butter in a large skillet over medium heat. Split the shell of the lobster tail lengthwise and add to the skillet. Cook, turning occasionally, until the shell is bright red and meat is opaque. Remove the tail from the pan. Peel off the shell and dice the meat; set aside.
  2. Whisk the flour into the butter; cooking and stirring over medium heat for a few minutes, then gradually whisk in the cream and sherry. Continue to stir constantly over medium heat until thickened, about 2 minutes. Fold in lobster meat and remove from the heat.
  3. Preheat the oven to 350 degrees F (175 degrees C). Unroll the pie crusts onto a clean surface and cut into eight 6 inch circles. You may need to use a rolling pin to make them large enough to get four out of each crust. Press the circles into four individual sized ramekins. You could also cut 4 inch circles and press them into the cups of a muffin tin for appetizer sized servings.
  4. Place 3 scallops into each ramekin and top each serving with a slice of Gouda cheese. Cover with remaining pie crust dough and crimp the edges to seal.
  5. Bake in the preheated oven until the crusts are brown, 12 to 15 minutes. Serve topped with lobster sauce.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Richard Burt
15
3/9/2008

A very good recipe, very rich and full of flavor. Because I didn't have Ramekins, I made them into meat pockets and poured the sauce on top. It's good to serve with a light salad, as it cuts some of the richness of this dish.

bbqgirl
6
10/5/2009

I changed the recipe a bit-I doubled the sauce but didn't include the lobster with the second batch. For the filling I used scallops & shrimp, folded into the second batch of sauce, added the cheese. Made the rest as stated, very very good. I made this for a dinner party & everyone raved about it!! Thanks!

Kris
5
1/20/2010

Great taste, but very filling, will try without the pastry next time.