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||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|
|ground pepper to taste [optional]|
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
- Preheat the oven using the lowest setting. Warm up the puff pastry shells on the individual serving plates.
- Prepare the leeks, garlic and tarragon. Finely chop the leeks, mince the garlic and tarragon, then set aside.
- Drain the clams, reserving the liquid and set aside.
- 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.
- 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.
- 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.
- 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
per 1 Serving (170g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¾||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1||serving|
ClaimsThis recipe is :
- 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
- Free :
- Added Sugar
|Meat and Alternatives||2|