Seafood Vol-au-Vent with Champagne Cream Sauce - Low Lactose
The Seafood Vol-au-Vent with Champagne Cream Sauce brings an aura of sophistication to any table. With a puff pastry shell that is golden and flaky, enveloping succulent shrimp and scallops bathed in an exquisite Champagne cream sauce, this dish promises a culinary experience that is both rich and indulgent.
Ingrédients
- 8 vol-au-vent vol-au-vent pastry shells
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops
- 2 tablespoons butter
- 1 shallot, shallot, finely chopped
- 1/4 cup dry white wine
- 1 cup heavy cream
- 1/2 cup Champagne
- 2 tablespoons parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon lemon zest
Instructions
- Preheat the oven to 375°F (190°C) and bake the vol-au-vent shells according to package instructions until golden and puffed.
- In a large skillet, melt the butter over medium heat and sauté the shallot until translucent, about 2-3 minutes.
- Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom.
- Add the heavy cream and Champagne, stirring to combine. Simmer until the sauce has reduced and thickened slightly, about 8-10 minutes.
- Return the seafood to the skillet, gently stirring to coat with the sauce. Season with salt, pepper, and lemon zest.
- Fill each vol-au-vent shell with the seafood and sauce mixture.
- Garnish with chopped parsley and serve immediately.
Nutrition (per 100g)
Serving: 100g | Calories: 450kcal | Carbohydrates: 20g | Protéines: 21g | Fat: 33g | Sucre: 2g
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