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.)
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INGREDIENTS
Nutrition- 2tablespoons olive oil
- 1⁄2cup chopped green onion
- 1tablespoon chopped french shallot
- 1⁄4cup dry white wine
- 2cups heavy cream
- 1pinch saffron thread
- 1⁄2teaspoon salt
- 1⁄4teaspoon white pepper
- 1pinch ground ginger
- 1pinch cayenne
- 1⁄2
- 1lb sea scallops
- 1
- 2dozen oysters
- 6large vol-au-vent cases
DIRECTIONS
- Heat the olive oil in a large skillet over medium heat.
- Saute the green onions and shallots until they're limp.
- Add the wine and bring it to a boil.
- Reduce until most of the liquid is gone.
- Add the cream, saffron, salt, pepper, cayenne and ginger, and bring to a light boil.
- (Also add tarragon at this point if using dried.) Add scallops and shrimp.
- Cook for four minutes, then add oysters and fresh tarragon.
- Cook until edges of oysters are curly.
- Throughout the process, agitate pan to slosh the sauce over the seafoods.
- Spoon the seafoods into a puff pastry shell, until seafoods and sauce run over the top and onto the plate.