Vol au Vent with Scallops by @louloukitchen_

1h

2 servings

🦪

5

Scallops

🥛

25 cl

Liquid cream

🥬

1

Leek

🍄

100 g

Mushrooms

🧅

1

Shallot

🥐

1

Puff pastry

🌽

1

Cornstarch

💧

200 ml

Water

🍲

1

Stock cube

🧈

20 g

Butter

🥚

1

Egg yolk

🧂

Salt

🌿

Parsley

  1. Sear
    • Scallops
    • Butter

    Sear 2 scallops for decoration, 1 scallop per vol au vent, and set aside.

  2. Slice
    • Leek
    • Mushrooms
    • Shallot

    Slice the leek, mushrooms and shallot and sauté everything in a pan with a bit of butter.

  3. Add
    • Scallops
    • Water
    • Stock cube

    Add the remaining scallops, pour in the stock, the cream, and let reduce for 20 minutes, then salt.

  4. Shape
    • Puff pastry
    • Egg yolk

    Shape your vol au vent like in the video, brush with egg yolk and bake 15-20 min at 180.

  5. Enjoy
    • Parsley
    • Scallops

    Fill and enjoy with a bit of parsley, adding the scallop on top as decoration.

Vol au Vent with Scallops by @louloukitchen_

1h

2 servings

🦪

5

Scallops

🥛

25 cl

Liquid cream

🥬

1

Leek

🍄

100 g

Mushrooms

🧅

1

Shallot

🥐

1

Puff pastry

🌽

1

Cornstarch

💧

200 ml

Water

🍲

1

Stock cube

🧈

20 g

Butter

🥚

1

Egg yolk

🧂

Salt

🌿

Parsley

Preparation Steps

  1. Step 1/5

    Sear 2 scallops for decoration, 1 scallop per vol au vent, and set aside.

    🦪Scallops
    🧈Butter
    🍳Pan
    🔪Knife

  2. Step 2/5

    Slice the leek, mushrooms and shallot and sauté everything in a pan with a bit of butter.

    🥬Leek
    🍄Mushrooms
    🧅Shallot
    🧈Butter
    🔪Knife
    🪵Cutting board
    🍳Pan

  3. Step 3/5

    Add the remaining scallops, pour in the stock, the cream, and let reduce for 20 minutes, then salt.

    🦪Scallops
    💧Water
    🍲Stock cube
    🥛Liquid cream
    🌽Cornstarch
    🧂Salt
    🍳Pan
    🥣Bowl

  4. Step 4/5

    Shape your vol au vent like in the video, brush with egg yolk and bake 15-20 min at 180.

    🥐Puff pastry
    🥚Egg yolk
    🖌️Pastry brush
    🍳Baking tray

  5. Step 5/5

    Fill and enjoy with a bit of parsley, adding the scallop on top as decoration.

    🌿Parsley
    🦪Scallops

Composition

Ingredients

Types

Seafood, Dairy, Vegetables, Grains, Bakery, Liquids, Condiments, Seasonings, Eggs, Spices, Herbs

Ingredients

Scallops, Liquid cream, Leek, Mushrooms, Shallot, Puff pastry, Cornstarch, Water, Stock cube, Butter, Egg yolk, Salt, Parsley

Notes

Puff pastry (or 4 ready-to-fill vol au vent, homemade recommended), Cornstarch (1 teaspoon, diluted in the water with stock cube), Water (with a stock cube dissolved), Egg yolk (for brushing the pastry), Parsley (for garnish)

Allergens

Crustaceans, Molluscs, Milk, Gluten, Celery, Eggs

Dietetics

Dietary regimen

Pescatarian, Nut-Free, soy-free, Sugar-Free

Calories

420 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 22g, Fat: 30g, Fiber: 2g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 650mg, Potassium: 380mg, Phosphorus: 220mg, Calcium: 60mg

Vitamins

Vitamin B12: 1.5µg, Vitamin A: 180µg, Vitamin K: 25µg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

5 steps

Equipments

Utensils

Knife, Cutting board, Pan, Pastry brush, Baking tray, Bowl

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Savory Pastry, Seafood Dish

Occasions

Dinner Party, Christmas, New Year's Eve

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Flaky, Tender

Flavors

Savory, Rich, Creamy, Briny

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

leftovers : 1-2 days (store in an airtight container,reheat gently in the oven to keep pastry crisp,due to seafood and cream filling, consume promptly), unbaked filling : up to 1 day (store filling separately from raw pastry,keep covered in the fridge)