ingredients
makes 36
1 cup fish stock
1 cup white wine
1/2 pound scallops
1/2 pound raw shrimps, peeled
1/4 cup butter
4 scallions, finely chopped
1 bacon rasher, finely chopped
1/4 cup All purpose flour
1/2 cup cream
1 teaspoon lemon juice
1/2 cup finely chopped fresh parsley
36 small ready-made vol-au-vent cases
method
1. Heat the stock and wine in a pan until simmering. Add the scallops and shrimps and cook gently for 2 - 3 minutes. Remove with a slotted spoon, cool and chop. Reserve 1 cup of the cooking liquid. Refrigerate the seafood while making the sauce. Preheat the oven to warm 160°C (315°F).
2. Melt the butter in a pan, add the onion and bacon and cook over medium heat for about 3 minutes, until softened but not browned. Stir in the flour and cook for 2 minutes. Remove from the heat and gradually stir in the reserved liquid. Return to the heat and stir until the sauce boils and thickens. Stir in the cream, juice and parsley, reserving a little parsley. Season.
3. Heat the vol-au-vent cases in the oven for 5 minutes. Reheat the sauce, stir in the seafood and warm through. Divide among the cases, garnish with parsley and serve.
