Vol-Au-Vent of Louisiana seafood |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a delectable combination of fresh local shellfish in a rich, creamy sauce reminiscent of the old-fashioned Newburg sauce, but a touch spicier. The vol-au-vent-a large version of what Orleanians call a patty shell should be bought fresh from a French baker. (I guess you could make it yourself, but the work is ridiculous.) Ingredients:
2 tablespoons olive oil |
1/2 cup chopped green onion |
1 tablespoon chopped french shallot |
1/4 cup dry white wine |
2 cups heavy cream |
1 pinch saffron thread |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1 pinch ground ginger |
1 pinch cayenne |
1/2 teaspoon fresh tarragon (or 1/4 tsp. dried) |
1 lb sea scallops |
1 lb large shrimp, peeled and deveined |
2 dozen oysters |
6 large vol-au-vent cases |
Directions:
1. Heat the olive oil in a large skillet over medium heat.
2. Saute the green onions and shallots until they're limp.
3. Add the wine and bring it to a boil.
4. Reduce until most of the liquid is gone.
5. Add the cream, saffron, salt, pepper, cayenne and ginger, and bring to a light boil.
6. (Also add tarragon at this point if using dried.) Add scallops and shrimp.
7. Cook for four minutes, then add oysters and fresh tarragon.
8. Cook until edges of oysters are curly.
9. Throughout the process, agitate pan to slosh the sauce over the seafoods.
10. Spoon the seafoods into a puff pastry shell, until seafoods and sauce run over the top and onto the plate.
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