Seafood in a Puff Pastry Shell

Seafood in a Puff Pastry Shell

Scallops, clams, and shrimp with a tarragon sauce in a shell of puff pastry.

The French term for a puff pastry shell is «vol-au-vent», «flying in the wind», referring to the pastry's incredible lightness. It is said to have been created at the start of the 19th century by Marie-Antoine Câreme, the «chef of kings and king of chefs». Nowadays, we can eat as kings everyday: with readily available puff pastry shells, all kinds of impressive dishes can be created in no time.

4 servings
Preparation 15 min
Cooking 25 min

440 calories per serving 


4 puff pastry shells, large   240 g
1 leeks, finely chopped   300 g
2 cloves garlic, minced    
2 tbsp fresh tarragon, minced   4 g
1 can of 142g drained baby clams    
2 tbsp olive oil   30 mL
2 tbsp butter, unsalted   28 g
4 scallops, medium size   100 g
12 shrimp, small   65 g
1/4 cup Pernod   65 mL
1/4 cup cream 15%   65 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.


  1. Preheat the oven using the lowest setting. Warm up the puff pastry shells on the individual serving plates.
  2. Prepare the leeks, garlic and tarragon. Finely chop the leeks, mince the garlic and tarragon, then set aside.
  3. Drain the clams, reserving the liquid and set aside.
  4. In a large pan heat the oil and butter over medium heat. Sauté the scallops rapidly, until golden brown, 2 min per side (they get harder and dry when overcooked). Don't crowd the scallops in the pan or they will steam and not turn golden brown: For larger quantities, if the pan is not large enough, you may repeat this operation by doing just a few scallops at a time. Set them aside on a warm plate in the oven.
  5. Add the shrimp and sauté 2-3 min, turning them once. Add the chopped leeks and sauté 2-3 min with stirring. Add the clams, garlic, salt, and pepper.
  6. Deglaze with the Pernod. Let reduce for a few minutes, then add the clam liquid and reduce a couple more minutes. With a slotted spoon, remove the seafood from the pan and set aside with the scallops in the oven. Reduce the sauce an additional 5 min until most of the liquid has evaporated, then add the cream and minced tarragon.
  7. Put the seafood, including the scallops, back into the pan. Mix delicately 2-3 min, then portion out the seafood mixture into the pastry shells and serve.


The seafood mixture can be made 1 day ahead, then put into the pastry shells just before serving.

Nutrition Facts Table

Nutrition Facts

per 1 serving (170g)


% DV*

* DV = Daily Value




28 g

43 %

Saturated 7 g
+ Trans 0.2 g

36 %


85 mg


250 mg

10 %


26 g

9 %


2 g

6 %


2 g


21 g

Vitamin A

25 %

Vitamin C

20 %


10 %


90 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¾ serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

More info


Free :
Added Sugar
Source of :
Calcium, Omega-3, Omega-6, Pantothenic Acid, Vitamin B6, Vitamin C
Good source of :
Copper, Magnesium, Phosphorus, Potassium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin E, Zinc
Excellent source of :
Folacin, Iron, Manganese, Niacin, Selenium, Vitamin B12, Vitamin K

More info

This recipe is in the following categories: Shellfish | Main courses/Entrées | Diabetes-friendly | High Iron | Source of Omega-3 | Christmas | Easter | Thanksgiving | French

You may like :

Go to the blog >>


Get nutrition advice and cooking tips delivered for free in your mail box every week!