Seafoods vol-au-vent

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 30
Baking 15
Portions 4
Freezing No


  • 60 ml (1/4 cup) of butter
  • 1 package (2 leek whites) of Les Cultures de chez nous leeks mignons
  • 1 chopped onion
  • 80 ml (1/3 cup) of all-purpose flour
  • 60 ml (1/4 cup) of white wine
  • 625 ml (2½ cup) of warm milk
  • 375 ml (1½ cup) of cooking cream
  • 15 ml (1 tablespoon) of condensed chicken broth
  • 1/2 package of 250 gr (1½ cup) of frozen Sélection Mérite scallops (thawed)
  • 1 package of 200 gr of cooked nordic shrimps
  • Salt and pepper up to taste
  • 30 ml (2 tablespoons) of finely chopped fresh dill
  • 6 commercial vol-au-vent
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  • In a casserole, heat butter and fry leeks mignons and onion. Sprinkle with flour and cook for 1 minute while stirring. Add white wine and thicker a bit. Add warm milk, cream and condensed chicken. Simmer at low heat until it thicker. Add scallops and shrimps and cook for 2 minutes until scallops are well cooked. Season up to taste and add dill. Mix well.

Chef's notes

For a special touch, add to the sauce shelled mussels and crab flesh.

Side dish :

Pour the sauce over vol-au-vent and serve with mushrooms and wild rice with herbs.

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