Seafood in a Puff Pastry Shell

15 Reviews
100% would make this recipe again

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.

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Preparation : 15 min Cooking : 25 min
440 calories/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] 0.2 g
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.


  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

per 1 serving (170 g)


% Daily Value




28 g

43 %

Saturated 7 g
+ Trans 0.2 g

36 %


80 mg


240 mg

10 %


26 g

9 %


2 g

6 %


2 g

Net Carbs

24 g


21 g

Vitamin A

25 %

Vitamin C

22 %


11 %


94 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives 2
Fats 2

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15 Reviews (15 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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