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 | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
The seafood mixture can be made 1 day ahead, then put into the pastry shells just before serving.
per 1 serving (170 g)
Amount % Daily Value |
Calories 440 |
Fat 28 g 43 % |
Saturated
7 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 % |
Food Group | Exchanges |
---|---|
Vegetables | 1 |
Meat and Alternatives | 2 |
Fats | 2 |