Scallops in Pastry with Lobster Sauce Recipe

Scallops: These are the star of the dish, providing a sweet and delicate seafood flavor.

Puff pastry: This creates a flaky, buttery crust around the scallops.

Egg: Used for an egg wash to give the pastry a golden brown finish.

Lobster stock: The base for the rich and flavorful sauce.

Heavy cream: Adds richness and creaminess to the sauce.

Butter: Used to create the roux and add a buttery flavor.

Flour: Combined with butter to make a roux, which thickens the sauce.

Salt: Enhances the flavors of the dish.

Pepper: Adds a touch of heat and depth to the sauce.

When working with puff pastry, ensure it remains cold before baking. This helps achieve a flaky texture. If it warms up too much while wrapping the scallops, place it back in the refrigerator for a few minutes. Additionally, when making the roux for the lobster sauce, cook the flour and butter mixture until it turns a light golden color to remove any raw flour taste.

• scallops - Substitute with shrimp: Shrimp has a similar texture and sweetness, making it a good alternative for scallops in this dish.

• scallops - Substitute with white fish fillets: White fish like cod or haddock can mimic the delicate flavor and texture of scallops.

• puff pastry - Substitute with phyllo dough: Phyllo dough can provide a similar flaky texture, though it will be lighter and crispier.

• puff pastry - Substitute with pie crust: Pie crust can be used for a more substantial, though less flaky, pastry shell.

• lobster stock - Substitute with fish stock: Fish stock can provide a similar seafood flavor base for the sauce.

• lobster stock - Substitute with chicken stock: Chicken stock can be used if seafood flavor is not essential, though it will alter the taste profile.

• heavy cream - Substitute with half-and-half: Half-and-half can be used for a lighter sauce, though it will be less rich.

• heavy cream - Substitute with coconut milk: Coconut milk can provide a creamy texture and a unique flavor twist.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative to butter.

• butter - Substitute with olive oil: Olive oil can be used for a healthier fat option, though it will change the flavor slightly.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent, though it should be mixed with cold water before adding to the sauce.

• flour - Substitute with arrowroot powder: Arrowroot powder is a gluten-free thickening agent that works similarly to flour.

• egg - Substitute with milk: Milk can be used to brush the pastry for a golden finish, though it will not provide the same binding properties.

• egg - Substitute with aquafaba: Aquafaba (the liquid from a can of chickpeas) can be used as a vegan egg wash alternative.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a darker color.

• pepper - Substitute with white pepper: White pepper can provide a similar heat without altering the color of the dish.

• Allow the scallops in pastry to cool completely before storing. This prevents condensation, which can make the puff pastry soggy.

• Place the cooled scallops in pastry in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 2 days. For longer storage, freezing is recommended.

• To freeze, individually wrap each scallop in pastry in plastic wrap or aluminum foil. This helps maintain their shape and prevents freezer burn.

• Place the wrapped scallops in pastry in a single layer on a baking sheet and freeze until solid. This ensures they freeze quickly and evenly.

• Once frozen, transfer the scallops in pastry to a resealable freezer bag or airtight container. Label with the date to keep track of storage time.

• The lobster sauce should be stored separately. Pour it into an airtight container and refrigerate for up to 3 days.

• For freezing the lobster sauce, pour it into a freezer-safe container, leaving some space at the top for expansion. Seal tightly and label with the date.

• To reheat, thaw the scallops in pastry and lobster sauce in the refrigerator overnight. Reheat the scallops in pastry in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through.

• Reheat the lobster sauce in a saucepan over low heat, stirring occasionally until heated thoroughly. Add a splash of heavy cream if the sauce has thickened too much during storage.

• Preheat your oven to 350°F (175°C). Place the scallops in pastry on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent the pastry from over-browning. Heat for 10-15 minutes until warmed through.

• If you prefer using a microwave, place the scallops in pastry on a microwave-safe plate. Cover them with a damp paper towel to keep the pastry from drying out. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• For the lobster sauce, transfer it to a small saucepan. Reheat over low to medium heat, stirring occasionally to maintain a smooth consistency. If the sauce thickens too much, add a splash of heavy cream or lobster stock to thin it out.

• Alternatively, you can reheat the lobster sauce in the microwave. Place it in a microwave-safe bowl, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 30-second intervals, stirring in between, until warmed through.

• To maintain the crispiness of the puff pastry, avoid reheating the scallops in pastry and lobster sauce together. Reheat them separately and then combine just before serving.

• Oven: Used to bake the scallops wrapped in puff pastry until they are golden brown.

• Baking sheet: A flat surface to place the puff pastry-wrapped scallops on for baking.

• Pastry brush: Used to brush the beaten egg onto the puff pastry for a golden finish.

• Saucepan: Used to melt butter, make the roux, and prepare the lobster sauce.

• Whisk: Essential for stirring the flour into the melted butter to create a smooth roux and for mixing in the lobster stock.

• Measuring cups: Used to measure the lobster stock and heavy cream accurately.

• Measuring spoons: Used to measure the butter and flour precisely.

• Knife: Used to cut the puff pastry into pieces suitable for wrapping the scallops.

• Cutting board: A surface to cut the puff pastry on.

• Mixing bowl: Used to beat the egg before brushing it onto the puff pastry.

• Tongs: Useful for handling the hot scallops wrapped in puff pastry when they come out of the oven.

• Serving plate: For presenting the scallops with the lobster sauce drizzled over them.

Pre-cut the pastry: Cut the puff pastry into pieces ahead of time to save minutes during assembly.

Use pre-made stock: Opt for store-bought lobster stock to skip the lengthy process of making it from scratch.

Prep ingredients: Measure and prepare all ingredients before starting to streamline your cooking process.

Quick roux: Melt the butter and mix with flour in advance, then store in the fridge until needed.

Batch cooking: Bake multiple scallops in pastry at once to save on oven time.