Ingredients
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2 tablespoons olive oil
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1/4 cup dry white wine
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2 cups heavy cream
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1 pinch saffron thread
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1/2 teaspoon salt
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1/4 teaspoon white pepper
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1 pinch ground ginger
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1 pinch cayenne
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1/2 teaspoon fresh tarragon (or 1/4 tsp. dried)
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1 lb sea scallops
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1 lb large shrimp, peeled and deveined
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2 dozen oysters
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6 large vol-au-vent cases
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1/2 cup chopped green onion
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1 tablespoon chopped french shallot
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Saute the green onions and shallots until they're limp.
- Add the wine and bring it to a boil.
- Reduce until most of the liquid is gone.
- Add the cream, saffron, salt, pepper, cayenne and ginger, and bring to a light boil.
- (Also add tarragon at this point if using dried.) Add scallops and shrimp.
- Cook for four minutes, then add oysters and fresh tarragon.
- Cook until edges of oysters are curly.
- Throughout the process, agitate pan to slosh the sauce over the seafoods.
- Spoon the seafoods into a puff pastry shell, until seafoods and sauce run over the top and onto the plate.