Creamy Scallops Vol au Vent is a luxurious seafood dish featuring tender scallops in a rich and velvety cream sauce, served atop crispy puff pastry. This elegant dish is perfect for a special occasion or a fancy dinner party.
Ingredients: 8 large scallops. 2 tablespoons butter. 2 cloves garlic, minced. 1/4 cup dry white wine. 1 cup heavy cream. Salt and pepper to taste. 1 sheet puff pastry, thawed. 1 egg, beaten. Fresh parsley for garnish.
Instructions: Get the oven ready by heating it up to 400F 200C. Melt the butter in a pan over medium-low heat. Mix in the garlic and cook until it smells good. Place the scallops in the pan and cook them for one to two minutes on each side, until they turn golden brown. Take the scallops out of the pan and set them aside. Use white wine to clean out the pan and scrape up any browned bits on the bottom. Put heavy cream in the pan and heat it until it starts to simmer. For about 5 minutes, cook until the sauce gets a little thicker. Add pepper and salt to taste. Cut the puff pastry sheet into four squares that are all the same size. Put them on a baking sheet that has parchment paper on it. Make a hole in the middle of each pastry square with a smaller cutter, leaving a border around the edges. Use a beaten egg to cover the squares of pastry. After the oven is hot, bake the pastry squares for 10 to 12 minutes, or until they are puffy and golden brown. To put it all together, put a spoonful of the creamy sauce on top of each square of baked puff pastry. Add seared scallops on top, and then sprinkle fresh parsley on top. Serve right away and enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
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