Vol-au-vent literally means 'windblown' because Marie-Antoine Carême's 1815 pastry was so light it could fly away.
Vol au Vent with Scallops
Indulge in this delightful vol au vent, bursting with succulent scallops and enveloped in a rich, velvety sauce. This flaky pastry shell serves as the perfect vessel for a savory blend of garlic, herbs, and a splash of white wine, making every bite a gourmet experience. Elevate your dinner party with this show-stopping dish that’s as easy to make as it is to savor!
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 1 leek
- 100g of mushrooms (3.53 oz)
- 1 shallot
🥩Meat & Seafood(1)
- 5 scallops
🥛Dairy & Eggs(2)
- 20g of butter (1.4 tbsp)
- 25cl of liquid cream (8.45 fl oz)
🫙Pantry Staples(1)
- 1 teaspoon of cornstarch diluted in 200 ml of water with a broth cube (5 ml)
📦Other(1)
- 1 puff pastry or 4 ready-to-fill vol au vent (but I recommend homemade)ready-to-fill vol au vent
👨🍳 Instructions
- 1
Sear 2 scallops for decoration (1 scallop per vol au vent). Set aside.
- 2
Slice the leek, mushrooms, and shallot, and sauté everything in a bit of butter.
- 3
Add the remaining scallops, moisten with the broth, add the cream, and let reduce for 20 minutes. Season with salt.
- 4
Shape the vol au vent as shown in the video, brush with egg yolk, and bake for 15-20 minutes at 180°C. Fill and enjoy with a bit of parsley, adding the scallop on top for decoration.
💡 Pro Tips
- ✓Sear scallops in a dry pan at 400°F+ for 90 seconds per side without moving them - the Maillard reaction requires surface temperatures above 280°F and any moisture prevents proper caramelization.technique400°F+ for 90 seconds
- ✓Pat scallops completely dry and remove the side muscle before cooking because excess moisture creates steam that drops pan temperature by 50-100°F, preventing the golden crust.ingredient50-100°F temperature drop
- ✓Reduce your cream sauce to coat-the-spoon consistency (nappe) at 185°F - this occurs when the sauce holds to a wooden spoon for 2-3 seconds before dripping.technique185°F, 2-3 seconds
- ✓Brush vol au vent with egg yolk mixed with 1 tablespoon cream for superior browning because the fat prevents the proteins from setting too quickly and creates a glossier finish.ingredient1 tablespoon cream ratio
- ✓Bake vol au vent on the bottom rack for the first 10 minutes to ensure the bottom pastry sets properly, then move to center rack to prevent over-browning while achieving the full 15-20 minute bake.timing10 minutes bottom rack
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
Share this recipe
Vol-au-vent literally means 'windblown' because Marie-Antoine Carême's 1815 pastry was so light it could fly away.
Vol au Vent with Scallops
Indulge in this delightful vol au vent, bursting with succulent scallops and enveloped in a rich, velvety sauce. This flaky pastry shell serves as the perfect vessel for a savory blend of garlic, herbs, and a splash of white wine, making every bite a gourmet experience. Elevate your dinner party with this show-stopping dish that’s as easy to make as it is to savor!
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 1 leek
- 100g of mushrooms (3.53 oz)
- 1 shallot
🥩Meat & Seafood(1)
- 5 scallops
🥛Dairy & Eggs(2)
- 20g of butter (1.4 tbsp)
- 25cl of liquid cream (8.45 fl oz)
🫙Pantry Staples(1)
- 1 teaspoon of cornstarch diluted in 200 ml of water with a broth cube (5 ml)
📦Other(1)
- 1 puff pastry or 4 ready-to-fill vol au vent (but I recommend homemade)ready-to-fill vol au vent
👨🍳 Instructions
- 1
Sear 2 scallops for decoration (1 scallop per vol au vent). Set aside.
- 2
Slice the leek, mushrooms, and shallot, and sauté everything in a bit of butter.
- 3
Add the remaining scallops, moisten with the broth, add the cream, and let reduce for 20 minutes. Season with salt.
- 4
Shape the vol au vent as shown in the video, brush with egg yolk, and bake for 15-20 minutes at 180°C. Fill and enjoy with a bit of parsley, adding the scallop on top for decoration.
💡 Pro Tips
- ✓Sear scallops in a dry pan at 400°F+ for 90 seconds per side without moving them - the Maillard reaction requires surface temperatures above 280°F and any moisture prevents proper caramelization.technique400°F+ for 90 seconds
- ✓Pat scallops completely dry and remove the side muscle before cooking because excess moisture creates steam that drops pan temperature by 50-100°F, preventing the golden crust.ingredient50-100°F temperature drop
- ✓Reduce your cream sauce to coat-the-spoon consistency (nappe) at 185°F - this occurs when the sauce holds to a wooden spoon for 2-3 seconds before dripping.technique185°F, 2-3 seconds
- ✓Brush vol au vent with egg yolk mixed with 1 tablespoon cream for superior browning because the fat prevents the proteins from setting too quickly and creates a glossier finish.ingredient1 tablespoon cream ratio
- ✓Bake vol au vent on the bottom rack for the first 10 minutes to ensure the bottom pastry sets properly, then move to center rack to prevent over-browning while achieving the full 15-20 minute bake.timing10 minutes bottom rack