Made This Recipe? Add Your Photo

Total Time
40mins
Prep 20 mins
Cook 20 mins

If you like seafood you must try this at your next dinner party. I have also served this over rice.

Ingredients Nutrition

  • 4 tablespoons butter
  • 1 onion, finely chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 2 -4 tablespoons curry powder (depending on your taste)
  • 4 -6 tablespoons flour (for thickening)
  • 3 cups chicken stock (heated)
  • 12 cup heavy cream (18 %)
  • 2 teaspoons parsley
  • 1 lb shrimp (cooked)
  • 1 lb scallops (cooked)
  • 1 lb any other desired seafood (can be left out if desired)
  • 6 -8 vol-au-vent cases, cooked
  • salt and pepper

Directions

  1. Heat butter in frying pan.
  2. When hot add onion carrot and celery; cover and cook 3 to 4 minutes over medium heat.
  3. Mix in curry powder and flour; mix again.
  4. Cook 1 minute uncovered over medium heat.
  5. Pour in chicken stock and season well.
  6. Cook 8 to 10 minutes uncovered over medium heat.
  7. Add cream and parsley, mix well.
  8. Continue cooking 3 to 4 minutes.
  9. Stir in seafood; simmer 2 to 3 minutes over low heat.
  10. Fill vo-au-vent shells and serve.
Most Helpful

5 5

I made this as an Entree for our Australian Seafood Christmas last year - it was absolutley delicious! Will be on the menu again this year!

5 5

Definitely a 5 star recipe. I had a lb of scallops, so cut the quantities in half. Poached scallops in 2 cups chicken stock first and then used that stock for the sauce. Served with rice. For the half size recipe, used 1 tbsp curry powder and 2 tbs flour. A big hit. Will use many times I am certain.