Vol-au-Vent de Petoncles

A delightful summertime dish, made with pastry that melts in the mouth, Vol-au-Veni de Petoncles (voll-oh-vaun de pet- awncF) has a rich, delicate scallop filling. Serve hot, with a lettuce and fennel salad.


1 oz. butter

12 shallots, finely sliced

1 lb. scallops

8 fl. oz. dry white wine

3 lemon slices

2 whole cloves

1 garlic clove, halved

3 tablespoons chopped fresh parsley

3 egg yolks

½ teaspoon salt

½ teaspoon black pepper

10 fl. oz. double cream

1 oz. beurre manie

8 oz. mushrooms, wiped clean and finely sliced

1 tablespoon brandy

1 X 8-inch Vol-au-Vent case, baked

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the shallots and fry, stirring occasionally, for 3 to 4 minutes or until they are soft and translucent.

Add the scallops, wine, lemon, cloves, garlic and parsley. Increase the heat to high and bring the liquid to the boil.

Reduce the heat to low and simmer for 5 minutes. Remove the pan from the heat. Pour the mixture through a fine wire strainer set over a large bowl and discard the lemon, cloves and garlic. Set the contents of the strainer aside.

In a large mixing bowl, mix together the egg yolks, salt, pepper and cream, stirring well to blend. Add the scallop liquid, a little at a time, stirring constantly with a wooden spoon until the ingredients are well blended. Return the mixture to the saucepan and set the pan over moderate heat. Add the beurre manie, a little at a time, stirring constantly a until the sauce is thick and smooth.

Stir in the reserved scallop mixture and the mushrooms and cook for 5 minutes, stirring constantly. Remove the pan from the heat.

Warm the brandy and ignite it. When the flames die down, stir the brandy into the mixture. Spoon the mixture into the vol-au-vent case.

Place the case on a baking sheet and place the baking sheet in the oven. Bake for 5 minutes or until the vol-au-vent is heated through. Remove the baking sheet from the oven. Transfer the vol-au-vent to a warmed serving dish and serve.

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