Scallops in Pastry with Lobster Sauce

Ingredients and Weight:

For the pastry: - All-purpose flour: 2 cups (250g) - Unsalted butter, cold and cut into cubes: 1 cup (2 sticks / 227g) - Ice water: 1/2 cup (120ml)

For the scallops: - Large sea scallops: 24 (1 pound / 450g) - Salt and freshly ground black pepper: to taste

For the lobster sauce: - Lobster meat, cooked and chopped: 1 pound (450g) - Unsalted butter: 1/4 cup (57g) - All-purpose flour: 2 tablespoons (14g) - Dry white wine: 1 cup (240ml) - Heavy cream: 1 cup (240ml) - Fish stock or clam juice: 1 cup (240ml) - Salt and freshly ground black pepper: to taste - Chives, finely chopped: 2 tablespoons (10g)

Preparation Time:

• 45 minutes

Cooking Time:

• 25 minutes

Difficulty Level:

• 3 (moderate)

Preparation Method Steps:

1. Make the pastry: In a large bowl, whisk together the flour and salt. Add the cold butter and use your fingers or a pastry blender to work it into the flour until it resembles coarse crumbs.
2. Add the ice water a little at a time, until the dough just comes together. Form the dough into a ball, wrap in plastic, and refrigerate for at least 30 minutes.
3. Prepare the scallops: Season the scallops with salt and pepper.
4. Make the lobster sauce: In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Gradually whisk in the white wine, heavy cream, and fish stock. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
5. Add the lobster meat, salt, and pepper. Cook for 5 minutes more or until the lobster is warmed through. Stir in the chives.
6. Assemble the dish: Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the pastry to a thickness of 1/16 inch (1.5mm). Cut out 12 circles, each about 4 inches (10cm) in diameter.
7. Place a scallop on each circle of pastry and top with a spoonful of lobster sauce. Fold the pastry over the scallops and seal the edges.
8. Place the scallops in a baking dish and bake for 15-20 minutes, or until the pastry is golden brown and the scallops are cooked through.

Nutritional Information:

(Per serving):

• Calories: 500
• Fat: 28g
• Carbohydrates: 45g
• Protein: 35g

Dish Characteristics:

• Elegant and sophisticated
• Rich and flavorful
• Perfect for a special occasion

User Comments:

• "This dish was absolutely divine! The scallops were perfectly cooked and the lobster sauce was incredibly rich and decadent."
• "I was impressed with how easy this dish was to make. It's perfect for a dinner party or a date night."
• "The presentation was beautiful and it tasted even better than it looked."

Special Precautions and Tips:

• Be sure to use cold ingredients when making the pastry. This will help to keep the dough flaky.
• Don't overwork the dough. Overworking will make the pastry tough.
• Cook the scallops until they are just cooked through. Overcooking will make them rubbery.
• If you don't have fish stock or clam juice, you can use water instead. The flavor will be slightly less intense.