Lobster and Scallop Galette Recipe2021-07-24
Lobster and Scallop Galette Recipe
I came up with this lobster and scallop galette recipe after I stumbled upon similar recipe not too long ago when I wanted to have lobster and scallops but I was looking for different ways to enjoy them. I thought it sounded good especially with the French Tarragon! I love French Tarragon in seafood sauces. So I decided to give it a try, I altered the recipe to my taste and I think the next time I make it I’m going to make a Bearnaise sauce instead of the custard sauce. I love Bearnaise sauce on seafood so I think it would be delicious on this recipe. I will add my Bearnaise sauce recipe soon.
So what is a Galette you ask…I was wondering the same thing when I stumbled upon this recipe. After a little research I learnt I can be made many different ways with different fillings but it is usually a pastry dough or bread crust that holds the fillings. The crust recipe I used is very similar to a biscuit dough recipe.
You could put different ingredients in it besides lobster and scallops. You could even make it an open faced pie of sort. Or how about making an open faced pizza. The possibilities are endless.
As you can see in this picture I saved some of the lobster and scallops to put on the top to make it look fancy. The scallops I had were bigger ones so I sliced them so they were not so thick. I them topped with parmesan cheese and baked.
- For The Crust:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon dried tarragon
- 4 1/2 tablespoons cold butter cubed small
- 10 teaspoons milk
- For The Filling:
- 1 dash olive oil
- 1/2 an onion diced small
- 3 cloves garlic minced
- 4 leaves fresh basil coarsely chopped, plus additional for garnish
- 1/2 a lemon zested and juiced
- 1 teaspoon white wine
- 1/2 pound bay scallops chopped small
- 1 small lobster cooked, chopped
- 1/4 teaspoon dried tarragon
- 1 pinch freshly ground black pepper or to taste
- 1 whole egg
- 1/4 cup heavy cream
- 3/4 to 1 cup baby spinach packed
- 2 tablespoons freshly grated parmesan cheese
To make the crust: Mix flour, tarragon and salt (if using salt) together in a bowl. You can add the butter a couple of different ways. you can use a pastry cutter to cut the butter into the flour or my preferred way is to freeze the butter ahead of time then using the small side of a shredder, shred the butter into the flour and mix. If any starts to clumps just chop with knife. Stir in milk (little more or less as needed) until it just comes together then form a ball, cover and chill for an hour.
Now that the dough is chilling you can prepare the filling by heating the oil in a skillet. Once oil is heated add the onions, garlic and basil, let them cook for a few minutes until soft and fragrant. Add in the lemon juice and zest and the white wine, cook off the wine then add the lobster and scallops and cook for half a minute. Add the pepper and tarragon as it cooks. Once done set aside. Now whisk an egg in a bowl once foamy keep whisking and slowly pour in the heavy cream until it is the thickness of custard.
Preheat oven to 400 F. Take out the dough and divide into 2 pieces. Roll them into balls. Using a rolling pin roll them into circles approximately 4 to 5 inches in diameter on a floured surface. Once rolled out place them on a cookie sheet lined with parchment paper. Layer the spinach on each piece of dough, leaving about an inch to inch and half space around the outside of the dough. then add the scallop and lobster mixture on each and then top each with the custard mixture. Now fold up the edges over the filling. Sprinkle with Parmesan cheese. Bake for approximately 30 minutes until bubbly and the crust is lightly golden brown. Once done take out of oven and top with some fresh basil and enjoy.