Vol-au-Vents with Scallops

    1 hour

    An elegant starter or appetiser, which is sure to wow your guests. Puff pastry cases are filled with sauteed vegetables and pan-seared scallops. Try to use the best quality puff pastry you can find.

    6 people made this

    Serves: 4 

    • 1 large carrot, grated
    • 1 egg, beaten
    • 1 large onion, chopped
    • 1 sheet butter puff pastry
    • 100ml Cognac
    • 2 leeks, chopped
    • 35g butter, divided
    • 8 scallops, seasoned with salt and pepper
    • salt and pepper to taste

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat the oven to 190 C / Gas 5.
    2. Cut the pastry into eight squares. Take four squares, cut out a smaller square from inside, remove the smaller piece to form a square frame.
    3. Lay one frame directly on top of one whole pastry square. Gently press to seal the edges. Repeat with the remaining frames and squares.
    4. Brush the pastry squares with egg. Bake in the preheated oven for 25 minutes.
    5. Meanwhile, heat 25g butter in a frying pan. Saute the onions over medium heat until tender. Add leeks and carrots and saute for an additional 10 minutes. Season with salt and pepper.
    6. Heat the remaining butter in another frying pan. Pan-sear the scallops over high heat for 2 minutes per side. Deglaze the pan with Cognac and keep warm.
    7. Fill each puff pastry shell with vegetables and 2 scallops. Transfer back into the oven for 15 minutes. Remove and serve immediately.

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