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Scallops in Pastry with Lobster Sauce
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulgent scallops baked with Gouda cheese and creamy lobster sauce. A decadent dish that wows every time. Perfect as a side or main course.
Ingredients:
  • 0.25 cup butter
  • 1 (10 ounce) lobster tail
  • 0.25 cup all-purpose flour
  • 1 cup heavy cream
  • 0.25 cup cream sherry
  • 12 large sea scallops
  • 4 slices Gouda cheese
  • 1 (15 ounce) package double crust ready-to-use pie crust
Instructions:
  • In a large skillet over medium heat, melt the butter. Split the lobster tail shell lengthwise and add it to the skillet. Cook until the shell turns bright red and the meat is opaque, turning occasionally. Take the tail out of the pan, peel off the shell, dice the meat, and set it aside.
  • Combine flour and butter in a saucepan, cook and stir over medium heat. Gradually mix in cream and sherry. Stir constantly until thickened, about 2 minutes. Gently fold in lobster meat and remove from heat.
  • - Preheat the oven to 350°F (175°C). - Roll out the pie crusts on a clean surface and cut into eight 6-inch circles. If necessary, use a rolling pin to enlarge them to yield four circles from each crust. - Place the circles into four individual ramekins. Alternatively, cut 4-inch circles and press them into the cups of a muffin tin for bite-sized servings.
  • Place 3 succulent scallops in each individual ramekin, generously top with a slice of creamy Gouda cheese, then cover with the remaining pie crust dough, sealing the edges securely.
  • Place in the preheated oven until the crusts are golden brown, approximately 12 to 15 minutes. Serve with a generous topping of lobster sauce.

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