For an extra touch of elegance, brush the pastry tops with an egg wash (1 egg beaten with 1 tablespoon of water) before baking. This will give them a beautiful sheen. If you don't have ramekins, you can use a muffin tin for appetizer-sized portions. Reduce the baking time accordingly. Feel free to experiment with different cheeses! Gruyere or Fontina would also be delicious. Make sure to pat the scallops dry before cooking. This will help them sear nicely and prevent the pastry from becoming soggy. If cream sherry isn't available, you can substitute with dry sherry or even a splash of white wine.
Scallops in Pastry with Lobster Sauce
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS25
Indulge in a symphony of flavors with this decadent dish! Tender sea scallops nestled in flaky pastry, crowned with a luscious lobster sauce. A guaranteed showstopper, perfect for a special occasion or an elegant dinner party.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate61 g
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Cholesterol259 mg
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Fiber4 g
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Protein56 g
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Saturated Fat35 g
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Sodium1494 mg
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Sugar1 g
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Fat76 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
Prepare the Lobster: In a large skillet, melt the butter over medium heat. (2 minutes) Split the lobster tail lengthwise and add to the skillet. Cook, turning occasionally, until the shell is bright red and the meat is opaque. (5-7 minutes) Remove the tail from the pan. Once cool enough to handle, peel off the shell and dice the meat; set aside.
02
Step
7 mins
Craft the Lobster Sauce: Whisk the flour into the butter in the skillet. Cook, stirring constantly, over medium heat for 2-3 minutes to create a roux. Gradually whisk in the heavy cream and cream sherry. Continue to stir constantly over medium heat until the sauce thickens. (About 2 minutes) Gently fold in the diced lobster meat and remove from the heat.
03
Step
0 mins
Assemble the Pastries: Preheat the oven to 350 degrees F (175 degrees C). Unroll the pie crusts onto a clean, lightly floured surface and cut into eight 6-inch circles. If needed, use a rolling pin to enlarge them slightly to yield four circles from each crust. Press the circles into four individual-sized ramekins.
04
Step
0 mins
Fill and Top: Place 3 scallops into each ramekin and top each serving with a slice of Gouda cheese. Cover with the remaining pie crust dough and crimp the edges to seal, creating a decorative finish.
05
Step
15 mins
Bake to Golden Perfection: Bake in the preheated oven until the crusts are golden brown. (12-15 minutes) Let cool slightly before serving.
06
Step
0 mins
Serve and Enjoy: Serve immediately, generously topping each pastry with the warm lobster sauce.
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Willis Torp
May 4, 2025I tried this with Gruyere cheese, as suggested, and it was amazing!
Tyler Macgyver
Apr 15, 2025Next time, I think I'll add a pinch of red pepper flakes to the lobster sauce for a little bit of heat.
Elijah Mueller
Apr 14, 2025I made this for a dinner party, and it was a huge hit! Everyone raved about it. Definitely a recipe I'll be making again.
Rashad Gutkowski
Apr 13, 2025Absolutely divine! The lobster sauce is so rich and flavorful, and the scallops were perfectly cooked.
Harley Schoen
Mar 29, 2025This recipe looks intimidating, but it's actually quite easy to follow. The results are well worth the effort!