1/1 Photo of Vol-Au-Vent of Louisiana seafood
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.)
My Private Note
Units: US | Metric
- 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
- 1Heat the olive oil in a large skillet over medium heat.
- 2Saute the green onions and shallots until they're limp.
- 3Add the wine and bring it to a boil.
- 4Reduce until most of the liquid is gone.
- 5Add 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.
- 7Cook for four minutes, then add oysters and fresh tarragon.
- 8Cook until edges of oysters are curly.
- 9Throughout the process, agitate pan to slosh the sauce over the seafoods.
- 10Spoon the seafoods into a puff pastry shell, until seafoods and sauce run over the top and onto the plate.
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Nutritional Facts for Vol-Au-Vent of Louisiana seafood
Serving Size: 1 (503 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 853.5
- Calories from Fat 517
- Total Fat 57.5 g
- Saturated Fat 24.6 g
- Cholesterol 322.3 mg
- Sodium 1281.3 mg
- Total Carbohydrate 37.7 g
- Dietary Fiber 0.9 g
- Sugars 0.7 g
- Protein 43.6 g