Scallop Pie with Lobster Sauce

    Scallop Pie with Lobster Sauce

    (6)
    8saves
    20min


    9 people made this

    About this recipe: Scallops and Gouda cheese are baked in a buttery shortcrust pastry and served with a rich and creamy lobster sauce. Serve as a main course or as an appetiser.

    Ingredients
    Serves: 4 

    • 50g butter
    • 1 (285g) lobster tail
    • 4 tablespoons plain flour
    • 250ml double cream
    • 4 tablespoons cream sherry
    • 12 large sea scallops
    • 4 slices Gouda cheese
    • 2 sheets shortcrust pastry

    Method
    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Melt the butter in a large frying pan over medium heat. Split the shell of the lobster tail lengthways and add to the frying pan. 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 180 C / Gas 4. Unroll the pastry sheets onto a clean surface and cut into eight 15cm 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 10cm circles and press them into the holes of a muffin tin for appetiser sized servings.
    4. Place 3 scallops into each ramekin and top each serving with a slice of Gouda cheese. Cover with remaining pastry 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.
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    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (6)

    by
    16

    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.  -  09 Mar 2008  (Review from Allrecipes US | Canada)

    by
    6

    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!  -  05 Oct 2009  (Review from Allrecipes US | Canada)

    by
    5

    Great taste, but very filling, will try without the pastry next time.  -  17 Jan 2010  (Review from Allrecipes US | Canada)

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