Scallop Vol-au-Vent

Name: Scallop Vol-au-Vent
Total time: 30 min
Yield: 6
Ingredients: 1 package of puff pastry, frozen, for vol-au-vent (6 units - 240 g); For the filling; 1/2 cup of dry white wine (120 ml); 1/4 cup of water (60 ml); 1 sprig of parsley; 1 pinch of dried thyme (optional); 1 bay leaf; 1/2 teaspoon of salt; 350 g of scallops; 3 tablespoons of butter; 1 tablespoon of chopped onion; 1/4 cup of fresh mushroom, sliced (45 g); 2 tablespoons of all-purpose flour; 2 eggs; 1/4 cup of heavy cream (60 ml); 1 teaspoon of lemon juice; 1/4 cup of grated Parmesan cheese (30 g - for dusting)

1
1 package of puff pastry, frozen, for vol-au-vent (6 units - 240 g)
2
For the filling
3
1/2 cup of dry white wine (120 ml)
4
1/4 cup of water (60 ml)
5
1 sprig of parsley
6
1 pinch of dried thyme (optional)
7
1 bay leaf
8
1/2 teaspoon of salt
9
350 g of scallops
10
3 tablespoons of butter
11
1 tablespoon of chopped onion
12
1/4 cup of fresh mushroom, sliced (45 g)
13
2 tablespoons of all-purpose flour
14
2 eggs
15
1/4 cup of heavy cream (60 ml)
16
1 teaspoon of lemon juice
17
1/4 cup of grated Parmesan cheese (30 g - for dusting)

Ingredients

1
1 package of puff pastry, frozen, for vol-au-vent (6 units - 240 g)
2
For the filling
3
1/2 cup of dry white wine (120 ml)
4
1/4 cup of water (60 ml)
5
1 sprig of parsley
6
1 pinch of dried thyme (optional)
7
1 bay leaf
8
1/2 teaspoon of salt
9
350 g of scallops
10
3 tablespoons of butter
11
1 tablespoon of chopped onion
12
1/4 cup of fresh mushroom, sliced (45 g)
13
2 tablespoons of all-purpose flour
14
2 eggs
15
1/4 cup of heavy cream (60 ml)
16
1 teaspoon of lemon juice
17
1/4 cup of grated Parmesan cheese (30 g - for dusting)

Directions

1
Preheat the oven to 400°F (hot)
2
Arrange the vol-au-vents in a baking dish, leaving about 5 cm between them
3
Put it in the preheated oven until the pastry browns and becomes crispy (about 25 minutes)
4
Prepare the filling: In a medium pan, bring the wine, water, parsley, thyme, bay leaf, and salt to a boil
5
Add the scallops, stir, and cook for about 4 minutes
6
Remove with a slotted spoon, drain, and reserve in a bowl
7
Strain the broth through a fine-mesh sieve and return it to the pan
8
Let it simmer over medium heat until slightly reduced (about 2 minutes)
9
Remove from the heat and reserve
10
In a skillet, melt 1 tablespoon of butter over high heat
11
Add the onion and mushroom and cook until they're soft
12
Remove from the heat
13
In a small pan, melt the remaining butter over medium heat and add the all-purpose flour
14
Stir with a wooden spoon, gradually adding the reserved broth, until the mixture thickens slightly (about 3 minutes)
15
In a bowl, whisk together the egg and heavy cream with a hand mixer (whisk)
16
Add to the flour mixture and cook, stirring constantly without letting it boil, until smooth
17
Add the mushroom and scallops reserved and lemon juice and mix
18
Season with salt if needed
19
Remove the vol-au-vents from the oven, fill them, dust with Parmesan cheese, and return to the oven to brown
20
Serve immediately.