Recipe by Trish Wiltshire
"This is a very rich dish, a little goes a long way! Served as a side dish or an entree, this is my favorite recipe and always gets rave reviews."
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1 (10 ounce)
1 (15 ounce) package
double crust ready-to-use pie crust
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.
Great taste, but very filling, will try without the pastry next time.
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!
so simple, and so yummy! thanks for sharing. I served with asparagus tips on top, and a little green bean thinly sliced red pepper bundle for entree.
* Percent Daily Values are based on a 2,000 calorie diet.
Scallops in Pastry with Lobster Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 688
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