We invited friends Lee and Barbara to dinner recently to celebrate Barbara’s birthday. For a friend who is new to our circle, it was a delight to make a special dinner as a birthday gift. And, as I have often said, the gift of food is definitely one that comes from the heart.
I pored over my long list of recipes, trying to decide which one would be the one. I have many options ready to go at any time. Favorites like my Sea Bass Poached in Tomato Saffron Broth, a wonderful Chicken Tagine with Green Olives and Preserved Lemons, or my updated version of my Mom’s Rack of Lamb. After consideration, I decided it was a great time to invent something new, something really special. I don’t know why, but seafood always seems very special to me, so I donned my proverbial scuba gear and got to work.
To me, two of the most special items from the sea are scallops and lobster. And those two items became the basis for this Curried Scallop and Lobster Ragoût. In order to make this dish seem even more like a gift, I made puff pastry “birthday boxes” in which the ragoût would be presented. Everyone loved the dish. In the end, though, I’m the one who got the best gift that evening: she asked me for the recipe.
I paired the ragoût with a 2019 Bonny Doon Vineyard Vin Gris de Cigar (rosé). To read about the wine and the pairing, visit the Provence WineZine.
~ David
Curried Scallop and Lobster Ragoût
Click icon below to print recipe.
Ingredients
- 1 pound all-butter puff pastry, thawed
- 4 tablespoons butter, divided
- 2 leeks, white and light green parts
- 2 large (3 small) plum tomatoes
- 1/2 teaspoon curry powder
- large pinch saffron
- salt and freshly ground black pepper
- 1/2 cup heavy cream
- 1/2 pound sea scallops
- 2 lobster tails, steamed for 8 minutes
- egg white, for brushing pastry
Instructions
- Start by making the puff pastry boxes. Using a sharp, pointed knife, cut out four 5-inch square pieces of puff pastry. (Don’t roll the pastry thinner, as it won’t puff as much.) Use the same knife, cut around the inside edges and create a box with handles. [See my illustration below.]
- Use a little egg white to attach the strips to the bottom. Score the inside edge of the box with a sharp knife (do not cut through to the bottom). Place boxes on a parchment-lined baking sheet and refrigerate until about 20 minutes prior to serving. For a box alternative, see note below.
- Cut the leeks in half lengthwise, and wash carefully to remove any sand or grit. Slice the halves into crescent moons about 1/4 inch thick.
- Remove the seeds from the plum tomatoes and dice the flesh (no need to peel the tomatoes).
- Heat 3 tablespoons butter in a large skillet over medium heat. Add the leeks and cook for 8 to 10 minutes, or until soft; do not let them brown. Add the diced tomatoes and cook for 5 more minutes. Season with the curry powder, salt, and freshly ground pepper, and cook 1 minute longer to allow flavors to meld. Add cream and cook until it begins to thicken — about 2 minutes. Remove from the heat and set aside.
- Approximately 25 minutes before you plan to serve, preheat the oven to 400°F. While oven is preheating, take the pastry boxes out of the refrigerator. Brush inside bottom of the boxes and the tops of the side strips with egg white, being careful the egg white doesn’t touch the sides or they won’t puff. Bake for 18-20 minutes until puffed and deep golden-brown.
- While the boxes are baking, pat the scallops dry, remove the tough muscle on the sides (depending on where you purchased them, the fishmonger may already have done this), and cut them into quarters. Add the remaining 1 tablespoon of butter to a small skillet over medium-high heat. Sauté in the butter until lightly browned. This will take only a minute or two.
- Transfer the scallops to the skillet with the leek, tomato, and cream. Remove the lobster tails from their shells, and cut them into 1/2-inch dice. Add the lobster to the ragoût, and return the skillet to medium-high heat.
- Remove the pastry boxes from the oven, and very carefully remove the center bottom, which will eventually become the box top. (Be very careful, as 400°F butter is very hot!) Spoon the ragoût into the boxes and place the box lid on top. Serve immediately.
- Serves 4. (Portions are small but very rich!)
- Note: Alternatively, you don’t need to make a box. Simply cut out squares of puff pastry (4-inch squares are good), brush them with egg white (again, making sure it doesn’t touch the sides of the pastry), and bake them for the requisite 20 minutes. You can then just split them in half horizontally, spoon the filling on the the bottom, and then cover with the top.
© 2024 Copyright Cocoa & Lavender
How to Cut and Fold the Pastry Box.
Provençal Pairings: Wine with Food Pink Wine of the Earth - Provence WineZine
May 7, 2022 at 4:28 am[…] I bought half a case of the wine through Garagiste, an online merchant of curated wines, so I was able to open a bottle or two to taste test before pairing. It does not have the typical aromas or flavor profile most often associated rosés (especially those from Provence). It isn’t really fruit forward and the acidity is fairly high. Immediately I thought of seafood and cream for the pairing and, with a few other touches came up with a Scallop and Lobster Ragoût served in puff pastry boxes. For the recipe, visit Cocoa & Lavender. […]
Jeff the Chef
May 7, 2022 at 7:44 amDavid, how elegant! You friend must have been delighted!
Cocoa & Lavender
May 7, 2022 at 5:37 pmThanks, Jeff — she really loved it.
John / Kitchen Riffs
May 7, 2022 at 8:29 amI’m with Jeff — this is really elegant! I really like scallops (and they’re Mrs KR’s favorite seafood), so I’ll definitely be trying this. Love the puff pastry box — such a clever idea. Thanks!
Cocoa & Lavender
May 7, 2022 at 5:38 pmI can’t wait to hear what Mrs. KR thinks! It’s a really special dish.
Ronit Penso Tasty Eats
May 7, 2022 at 9:32 amGreat dish – from the beautiful pastry box, to the tasty filling!
I usually use lobster and scallops separately, but love the idea of combining them in one dish! 🙂
Cocoa & Lavender
May 7, 2022 at 5:38 pmI used to do the same, Ronit — but now I enjoy combining them (and other seafood)!
Gerlinde de Broekert
May 7, 2022 at 11:36 amWhat an elegant dish , scallops and lobster in a buttery crust. Yummy!
Cocoa & Lavender
May 7, 2022 at 5:39 pmThanks, Gerlinde! Not heart healthy but every once in a while…
Susan Esco Chandler
May 7, 2022 at 3:21 pmYum! Yum! Yum!
And that stack of books board!
Gorgeous!! 🥰
Cocoa & Lavender
May 7, 2022 at 5:40 pmI was hoping you would notice the book boards. 🙂
Jean | Delightful Repast
May 7, 2022 at 5:03 pmDavid, what a delicious, and subtle, dish with an outstanding presentation! Love your stack of “books” too! The birthday girl must have been wowed!
Cocoa & Lavender
May 7, 2022 at 5:41 pmAren’t those book boards sweet? They were a birthday gift from a friend this summer. Or was it Christmas? How is anyone keeping track of time these days?
Eha
May 7, 2022 at 5:46 pmA birthday dinner the lady will remember for the rest of her life ! Delightfully elegant but oh so costly even in our sea-girt nation at the moment !!! I realize subtlety is a keynote here but methinks shall try when I can with just a tad more in the curry stakes !
Cocoa & Lavender
May 8, 2022 at 5:57 amMy thought was that if I was going to use this wonderful seafood, anything added to the recipe should be minimal and subtle. Leeks over shallots or onions, minimal curry, etc.
Christina | Christina's Cucina
May 7, 2022 at 10:24 pmWhat a good friend you are! Not only did you make her dinner, but what a fabulous menu to include these incredible seafood dishes! Lovely recipe, David!
Cocoa & Lavender
May 8, 2022 at 5:57 amThanks, Christina! It was fun to do!
sherry M
May 8, 2022 at 2:17 amso lovely to make new friends at our age 🙂 We’ve made a few in recent years and it’s wonderful to expand the circle. Love your boxes here! and scallop and lobster sounds mouthwatering to me.
Cocoa & Lavender
May 8, 2022 at 5:58 amThanks, Sherry — new friends are fun, indeed.
Connie
May 8, 2022 at 4:46 amI think ALL of your friends are very lucky to count you as one of them!
Cocoa & Lavender
May 8, 2022 at 5:58 amAw, thanks, Connie!
Ron
May 9, 2022 at 6:17 amDavid, you brought me back into the blogosphere with this post. What a wonderfully thoughtful birthday dinner. It sounds absolutely wonderful.
Cocoa & Lavender
May 12, 2022 at 6:04 amSo glad to have you back, Ron! I’m very glad that you like this post!
Chef Mimi
May 9, 2022 at 1:14 pmDammit. My birthday has passed. Maybe next year we can celebrate my birthday?! Love what you did here. Such a beautiful presentation…
Cocoa & Lavender
May 12, 2022 at 6:04 amI’m always up for a birthday celebration, Mimi! It’s definitely a fun recipe to prepare.
Fran @ G'day Souffle'
May 9, 2022 at 8:29 pmI’m amazed at your digital drawings- you must have an engineering background. This looks like a lovely birthday celebration and BTW, I’m heading over to look at your Sea Bass in Tomato Saffron broth! Looks yummy.
Cocoa & Lavender
May 12, 2022 at 6:05 amMy little bit of graphic design background really helps every once in a while. Frank, I think you will love the Sea Bass in Tomato Saffron Broth! It’s outstanding!
Marcelle
May 9, 2022 at 8:57 pmDavid, seafood is always what I think of for special occasions too and I always think of you when I see scallops on a menu!! 😊 This was such a lovely presentation, I’m sure the guest of honor adored the whole dish!! Thank you for the instructions on how to make the pastry boxes and the ragout looks absolutely delicious!!
Cocoa & Lavender
May 12, 2022 at 6:06 amI’m really glad you found the instructions helpful, Marcelle. and I love that you think of me whenever you have scallops… They will always be one of my favorites!
Sippitysup
May 10, 2022 at 6:28 amA generous and delicious gift indeed. GREG
Cocoa & Lavender
May 12, 2022 at 6:07 amΕυχαριστώ, Greg.
Frank | Memorie di Angelina
May 10, 2022 at 7:15 amYum! Is it me or do you agree that puff pastry makes just about anything delicious? And add some creamy seafood and I’m in heaven! (On this, I have to differ from the Italian view that seafood and diary don’t mix—and a dish like this proves the point!)
Kudos to your skills and dexterity. I’m think I’m too clumsy to form that beautiful decorative box. I’d probably go with your barebones alternative…
Cocoa & Lavender
May 12, 2022 at 6:08 amI beg to differ, Frank. I’m sure you could make these pastry boxes… If I can do it, I think anyone can! And, yes, I agree that anything you put in a puff pastry box would be amazing. For those who don’t like seafood, a chicken curry would be lovely in this!
Valentina
May 10, 2022 at 3:45 pmDavid, this is AMAZING! What a truly special birthday dinner. Love the detailed instructions for the “box” and the flavors of the filling are dreamy.
And I love those cutting boards – so cool! 🙂 ~Valentina
Cocoa & Lavender
May 12, 2022 at 6:10 amValentina, the cutting boards were a gift from a friend of mine when I was getting ready to teach a charcuterie class. I love them, and they made a beautiful presentation here.
Ben | Havocinthekitchen
May 10, 2022 at 4:19 pmScallop and Lobster ragoût already sounds utterly delicious (I definitely need a large bowl of it!) But with this puff pastry box the whole idea is elevated to a different level. Such a smart and elegant presentation! I would definitely be excited to get this edible gift for my birthday 🙂
Cocoa & Lavender
May 12, 2022 at 6:11 amThank you so much, Ben! The combination of seafood‘s, cream, and curry is really quite addictive! I wish you lived closer so we could celebrate your birthday together…
2pots2cook
May 11, 2022 at 1:36 amOh yes ! So with you all the way! Once dinner is over at our place and guys ask for the recipe I start hugging people !!!!!!! This is such an amazing gift !!!!!!!
Cocoa & Lavender
May 12, 2022 at 6:12 amIt’s really fun when people like your recipes, isn’t it? Thanks for your kind comments!
Raymund
May 19, 2022 at 2:26 pmI made something similar before but more of an Asian version, called Coffin Bread. Same concept where creamy seafood is placed on a bread. I bet this is simialrly delicious, just the thought of something seafoody and creamy inside a bread spells comfort
Cocoa & Lavender
May 20, 2022 at 7:06 amI agree — seafood, cream, and breast make a perfect combination!
Inger
June 3, 2022 at 9:20 amSpecial and actually decadent! What a wonderful birthday gift!
Cocoa & Lavender
June 4, 2022 at 8:39 amThe gift of food is always my favorite thing to give.
John
July 3, 2022 at 3:15 amI like how you don’t hold back on quality ingredients, David. Such a special dinner for the birthday celebrations. Loving those wooden boards, too!
Cocoa & Lavender
July 4, 2022 at 5:45 amWell, John, now that I’m retired, there may be some changes in the quality ingredients! 🙂