Seafood Vol-au-Vent

We’re all about presentation, and vol-au-vent shells provide you with gorgeous presentation with minimal effort. A creamy seafood sauce that would be perfect on pasta is thickened and placed in the vol-au-vent shells. This Seafood Vol-au-Vent recipe makes for a decadent appetizer or side dish at your next dinner party. You can use any seafood that you like, and even switch up the vegetables, but this is the combination that we like most of all. This is one of our favourite appetizers to serve at Christmas, it’s a nice hearty winter dish!

And for those of you not YET in love with broccoli, it’s also REALLY good for you, click HERE for an interesting read on the 43 Science-Backed Health Benefits of Broccoli. We love it when things taste good but are also good for you. We like finding nutrients in our more fattening recipes 😉

Seafood Vol-au-Vent

Seafood Vol-au-Vent


Seafood Vol-au-Vent

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 12
  • Difficulty: medium
  • Recipe type: Appetizer or Side Dish


  • 226g crab or scallops, chopped
  • 300 g raw shrimp, peeled
  • 2 white onions, finely diced
  • 1 cup carrots, finely diced
  • ½ cup celery, finely diced
  • ½ cup broccoli, chopped in small florets
  • 2-3 bay leaves
  • 1 tsp thyme
  • 1 cup white wine
  • 2 cups chicken broth
  • Canola oil
  • ¼ cup butter
  • 2-3 tbsp all-purpose flour
  • 6 tbsp cooking cream
  • Salt and pepper
  • Parmigiano
  • 12 vol au vent shells, regular size


  1. Chop the shrimp but reserve 12 for garnish
  2. Heat canola oil in a skillet on medium high heat. Cook the shrimp until pink, then the crab until warm, or the scallops until cooked. Remove seafood from skillet, and separate chopped pieces from the 12 whole shrimp
  3. In the same skillet, add the onions, carrots, celery and broccoli to the skillet and cook until the vegetables have softened. Add more oil if necessary
  4. Add the wine, bay leaves and thyme. Cook until almost all the liquid has evaporated
  5. In a small pot mix ¼ cup butter and all purpose flour to make a roux. Add to the vegetables and cook for 1 minute
  6. Add the stock and reduce until thick. Add the cream and season with salt and pepper
  7. Add the chopped crab and shrimp and heat through. Remove bay leaves
  8. Fill empty shells with the seafood vegetable cream mixture, sprinkle with parmigiano and place in oven at 350 F until golden
  9. Garnish the vol-au-vent shells with the whole shrimp and serve

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1 comment

  1. p'tit soeur May 5, 2016 at 10:02 am Reply


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