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