Seafood Vol-au-Vent

These stunning seafood vol au vent feature flaky puff pastry recipe shells filled with a rich cream of crab, shrimp and scallops, creating a conversation-stopping dish. Learn how to make this impressively elegant yet surprisingly simple recipe that will delight your guests without the fuss.

Ingredients

Makes 12

Puff Pastry Shells

• 2 sheets frozen puff pastry (thawed), or store-bought pastry shells

Infused Seafood Cream

• Shells from 225g shrimp (if using unpeeled shrimp)

• Up to 475 ml half-and-half (2 cups), warmed

• 30g unsalted butter (2 tbsp)

• 1 small onion (or ½ medium), finely chopped 70g 

• 2 garlic cloves, minced

• 30 all-purpose flour (2 tbsp)

• 75g grated Romano cheese (¾ cup)

• ½ tsp salt

• ¼ tsp pepper

Seafood

• 170g lump crabmeat (6 oz — canned OK!)

• 225g sea scallops, halved or quartered if large (or use Bay scallops)

• 225g medium shrimp, peeled & deveined

• Parmesan, finely grated (for topping)

Method

Make the Pastry Cases

Heat oven to 220°C / 425°F.(We’ll reduce it — just warming it up.)

Cut the pastry:

• Using a 7cm (2¾-inch) cutter, cut circles without twisting.

• Stack one on top of another.

• Press a 5cm (2-inch) cutter into the top just to score — don’t cut through.

Bake the shells:

• Reduce oven to 200°C / 400°F.

• Bake 10–12 minutes until golden and dramatically puffed.

• Turn oven off, crack door, and let them dry out 30 minutes.

• Cool fully. Keep in an airtight container for up to 3 days.

Infuse the Half-and-Half

(If using unpeeled shrimp — worth it)

• Place shrimp shells + half-and-half in a saucepan.

• Bring to a gentle simmer for 3 minutes.

• Cover, steep 30 minutes.

• Strain and discard shells.

• Keep warm.

Make the Filling

Sauté the aromatics:

• Melt butter on medium-low.

• Add onion; cook 5 minutes until soft.

• Add garlic; cook 1 minute.

Build the sauce:

• Add flour, whisk it in.

• Slowly add the infused half-and-half, little by little, until you have a thick, silky sauce.

• Add Romano, salt, pepper. Stir well.

Cook the seafood gently — VERY gently:

• Add scallops; simmer 3–4 minutes.

• Add shrimp + crab; cook 1–2 minutes just until shrimp turn pink.

• Turn heat off, cover, rest 10 minutes.

Assemble the Vol-au-Vents

• Slice the lids off the pastry to create cavities.

• Spoon the creamy seafood mixture into each shell.

• Crown with a jaunty little pastry hat.

• Sprinkle Parmesan on top.

• Bake at 200°C / 400°F for 3–4 minutes until melty and gorgeous.

Serve warm — and watch people swoon.

Please watch the video below. Enjoy your adventure time in the kitchen.

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