This vol-au-vent recipe is very easy to make yet special enough to serve for a Christmas dinner or New Year's Eve.
9 people made this
150ml champagne or sparkling wine
450g scallops, cut into pieces
6 large prawns with tails (optional)
1 teaspoon cornflour
1 teaspoon plain flour
2 garlic cloves, minced
salt and pepper
1 tablespoon crème fraiche
250g cooked and shelled prawns
6 puff pastry shells for vol-au-vent
Method Prep:20min › Cook:25min › Ready in:45min
Preheat the oven to 180 C / Gas 4.
In a large frying pan, add the champagne, prawns and scallops. Cover and simmer until the prawns turn pink, which means they are done. Remove the prawns and scallops and set them aside. Reserve the cooking liquid.
Melt butter in a pan. Add the cornflour and flour and mix well. Add the cooking liquid from the prawns and stir well. Leave to thicken for a few minutes over low heat. Add a little water if needed (or even champagne if you prefer!). When the sauce has reached the desired consistency, add the garlic, then the cooked prawns and the scallops. Stir in the creme fraiche and heat for a few minutes over very low heat. Be careful, it should not boil.
Place the empty vol-au-vent shells in a gratin dish and heat them for 10 minutes in the oven. When they are hot and crisp, fill them with the seafood sauce. Decorate each with a large prawn and serve.