Seared Scallops in Puff Pastry Vol-au-Vent

Seared Scallops in Puff Pastry Vol-au-Vent is an elegant French-inspired appetizer featuring buttery puff pastry shells filled with a creamy leek and herb sauce, topped with perfectly seared sea scallops and fresh chives.

Ingredients

Puff Pastry Shells

• 1 sheet puff pastry, thawed

• 1 egg, beaten (egg wash)

Scallops

• 12 large sea scallops

• 1 tbsp olive oil

• 1 tbsp butter

• Salt and black pepper

Creamy Filling

• 1 tbsp butter

• 1 small leek, finely sliced

• 1 garlic clove, minced

• ½ cup heavy cream

• 2 tbsp Parmesan cheese

• 1 tsp fresh thyme

• Salt and pepper to taste

Garnish

• Fresh chives, finely chopped

• Lemon zest (optional)

Instructions

1. Prepare the Vol-au-Vent Shells

1. Preheat oven to 400°F (200°C).

2. Cut puff pastry into circles.

3. Use a smaller cutter to score the center without cutting completely through.

4. Brush with egg wash.

5. Bake for 15–18 minutes until golden and puffed.

6. Gently press down the centers to create cups.

2. Make the Cream Filling

1. Melt butter in a skillet.

2. Sauté leek until soft.

3. Add garlic and cook 30 seconds.

4. Stir in cream, Parmesan, and thyme.

5. Simmer until slightly thickened.

3. Sear the Scallops

1. Pat scallops completely dry.

2. Season with salt and pepper.

3. Heat oil and butter in a hot skillet.

4. Sear scallops 1½–2 minutes per side until golden brown.

4. Assemble

1. Spoon cream filling into pastry shells.

2. Arrange 3–4 scallops on top of each shell.

3. Sprinkle with fresh chives and lemon zest.

Nutrition (Approximate Per Serving)

• Calories: 380–450

• Protein: 20–25 g

• Carbohydrates: 20–25 g

• Fat: 22–28 g

Flavor Profile

• Buttery, flaky pastry

• Sweet, caramelized scallops

• Creamy leek and Parmesan filling

• Fresh herbal finish

• Delicate seafood sweetness

Chef's Tips

• Dry scallops thoroughly for the best golden crust.

• Use dry-packed sea scallops instead of wet-packed for superior searing.

• Assemble just before serving to keep the pastry crisp.

• A small spoonful of caviar or salmon roe can elevate this into a fine-dining appetizer.

Perfect Pairings

• Champagne

• Sauvignon Blanc

• Chablis

• Light citrus salad

• Roasted asparagus

This dish is a classic restaurant-style appetizer that combines crisp pastry, rich cream sauce, and tender scallops in one elegant bite.