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.)
- Ready In:
- 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
- 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.