Scallops in Pastry with Lobster Sauce

Name: Scallops in Pastry with Lobster Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters butter; 59 milliliters cream sherry; 59 milliliters all-purpose flour; 4 slices Gouda cheese; 237 milliliters heavy cream; 283 grams lobster tail; 425 grams package double crust ready-to-use pie crust; 12 larges sea scallops

Scallops in Pastry with Lobster Sauce might be just the main course you are searching for. This recipe serves 4. Watching your figure? This pescatarian recipe has 955 calories, 19g of protein, and 70g of fat per serving. From preparation to the plate, this recipe takes about 40 minutes. A mixture of gouda cheese, double crust ready-to-use pie crust, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert.

Instructions

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.

Ingredients you will need

Lobster Tails

Butter

Meat

Equipment you will use

Frying Pan

Remove the tail from the pan. Peel off the shell and dice the meat; set aside.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

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.

Ingredients you will need

Lobster Meat

Butter

Sherry

Cream

All Purpose Flour

Equipment you will use

Whisk

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.

Ingredients you will need

Pie Crust

Crust

Equipment you will use

Rolling Pin

Muffin Tray

Ramekin

Oven

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.

Ingredients you will need

Pie Dough

Gouda

Scallops

Equipment you will use

Ramekin

Bake in the preheated oven until the crusts are brown, 12 to 15 minutes.

Equipment you will use

Oven

Serve topped with lobster sauce.

Ingredients you will need

Lobster

Sauce

Equipment

Ingredients

Servings:

59milliliters

butter 59milliliters

cream sherry 59milliliters

all-purpose flour 4slices

Gouda cheese 237milliliters

heavy cream 283grams

lobster tail 425grams

package double crust ready-to-use pie crust 12larges

sea scallops

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.