Seafood in a Puff Pastry Shell

Name: Seafood in a Puff Pastry Shell
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 4 puff pastry shells, large; 1 leeks; 2 cloves garlic; 2 tbsp fresh tarragon; 1 can of 142g drained baby clams; 2 tbsp olive oil; 2 tbsp butter, unsalted; 4 scallops, medium size; 12 shrimp, small; 1/4 cup Pernod; 1/4 cup cream 15%; 1 pinch salt; ground pepper to taste

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.

Preparation : 15 min Cooking : 25 min

440 calories/serving

Best Price for 4 servings :
$10.36 See where
6% Savings

Add to My Cookbook

Add to My Meal Plan

Review this recipe

Add Private Notes

Ingredients

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.

Method

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.

Remarks

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)

Amount

% Daily Value

Calories

440

Fat

28 g

43 %

Saturated 7 g
+ Trans 0.2 g

36 %

Cholesterol

80 mg

Sodium

240 mg

10 %

Carbohydrate

26 g

9 %

Fibre

2 g

6 %

Sugars

2 g

Net Carbs

24 g

Protein

21 g

Vitamin A

25 %

Vitamin C

22 %

Calcium

11 %

Iron

94 %

More Info

Servings of Canada's Food Guide

1 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

More Info

Claims

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

More Info