Seafood Vol Au Vents Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and bake the puff pastry shells according to the package instructions.
• STEP 2.In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant.
• STEP 3.Add shrimp, crab meat, and scallops to the skillet and cook until they are cooked through.
• STEP 4.Pour in white wine and cook for a few minutes until the alcohol evaporates.
• STEP 5.Stir in heavy cream, grated Parmesan cheese, and chopped parsley. Cook until the sauce thickens.
• STEP 6.Season with salt and pepper to taste.
• STEP 7.Remove the puff pastry shells from the oven and let them cool slightly.
• STEP 8.Fill each shell with the seafood mixture and garnish with additional parsley.
• STEP 9.Serve the Seafood Vol Au Vents as an appetizer or a main course.

Cooking Tips

• Make sure to thaw the puff pastry shells before baking them.
• You can use a combination of different seafood, such as lobster or mussels, for the filling.
• Garnish the Seafood Vol Au Vents with lemon wedges for an extra burst of freshness.

Storage and Serving

• These Seafood Vol Au Vents are best served fresh and warm.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the vol au vents in the oven at 350°F (175°C) for a few minutes before serving.