Vol-Au-Vent of Louisiana seafood

Recipe by Steve P.
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

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.