Seafood Vol Au Vent
Elevate your appetizer game with this decadent Seafood Vol Au Vent recipe. Buttery, flaky puff pastry shells are filled with a luscious medley of shrimp, scallops, and crab, all swimming in a creamy white wine sauce infused with garlic, shallots, and a hint of paprika. Perfectly balanced with bright notes of fresh parsley and lemon juice, this elegant dish is both comforting and sophisticated. With just 45 minutes from start to finish, this show-stopping seafood creation is ideal for dinner parties, holiday gatherings, or whenever you want to impress your guests with minimal effort. Serve these luxurious vol au vents warm and pair them with a crisp green salad or roasted vegetables for a truly indulgent experience.
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Recipe Information
Ingredients
- 6 pieces puff pastry shells
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 0.5 cup heavy cream
- 0.25 cup white wine
- 2 cloves garlic, minced
- 1 piece shallots, finely chopped
- 8 ounces shrimp, peeled and deveined
- 8 ounces bay scallops
- 4 ounces crab meat
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C) and bake the puff pastry shells according to the package instructions. Once baked, set them aside to cool.
In a large skillet over medium heat, melt the butter. Add the minced garlic and chopped shallots, sautéing until fragrant, about 1-2 minutes.
Sprinkle the flour into the skillet and whisk constantly for 1 minute to create a roux.
Gradually pour in the milk, whisking continuously to avoid lumps. Add the heavy cream and white wine, then stir until the mixture thickens, about 3-4 minutes.
Season the sauce with salt, black pepper, and paprika. Stir in the lemon juice for a hint of brightness.
Reduce the heat to medium-low and add the shrimp and scallops to the skillet. Cook until the seafood is opaque and just cooked through, about 3-4 minutes.
Gently fold in the crab meat and fresh parsley, stirring until the crab is warmed through and the filling is evenly combined. Remove the skillet from heat.
Carefully remove the tops of the cooled puff pastry shells, if attached, and spoon the seafood filling generously into each shell.
Sprinkle a bit of extra parsley or paprika on top for garnish, if desired.
Serve immediately while warm, accompanied by a fresh green salad or your favorite side dish.
Nutrition Facts
Calories |
2608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 787 mg | 262% | |
| Sodium | 4730 mg | 206% | |
| Total Carbohydrate | 129.9 g | 47% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 21.5 g | ||
| Protein | 142.6 g | 285% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 657 mg | 51% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2452 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
