Seafood Vol-au-Vent

Ingredients
Seafood Ingredients
2 oz scallops
1 oz baby shrimp
3 oz lobster meat
3 fresh prawns or tiger shrimp
1/4 cup favorite white wine
1/4 heavy cream

Puff Pastry
Pillsbury makes an excellent puff pastry. Lay frozen puffs on a baking sheet. Paint tops with  an eggwash before putting into a 350 over for 10-15 minutes or until golden brown and firm.

The Saute
1. While the puffs are cooking, place a sauté pan over medium heat, melt butter till it bubbles and add lobster meat. Let it sit for a bit to colour the butter and deepen the flavour.
2. Once you have some colour beginning add the scallops and gently but firmly stir to loosen up the pan contents.
3. Immediately add the remaining seafood and increase heat to gentle boil.
4. Finally, add the cream and gently stir to pull the flavours together. Let crème reduce to desired thickness. About 1 minute. Pour over puff pastry immediately.
5. Cut the top out of the warm vol-au-vent, and pour the sauce over the pastry.

Serve immediately with favourite potato and vegetable.  Yield: 1 portion