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Seafood Vol-au-Vent


Nutritional Facts Per Serving

28.8 g
19.3 g
1.2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 424
  • Fat 24.5 g
    • Saturated   7.4 g
    • + Trans 
  • Cholesterol 110 mg
  • Sodium   494 mg
  • Carbohydrate 19.3 g
    • Fibre   1.2 g
    • Sugars  
  • Protein 28.8 g
    • Vitamin A 5 %
    • Vitamin C 7 %
    • Calcium 7 %
    • Iron 23 %


Preheat the oven to 375 degrees F. Set the vol-au-vent on a non-stick baking sheet. Bake 20 minutes, or until puffed and golden. (These can be baked several hours in advance. When needed, reheat in the oven a few minutes.)

Heat the oil in wide skillet set over medium-high. Add prawns and cook 1 minute per side. Lift prawns out of the skillet and set on a plate. Now cook the scallops 1 minute per side, and then set on the plate with the prawns.

Lower the heat to medium. Add the shallot and garlic to the skillet and cook 1 minute. Add the wine, bring to a simmer and reduce by half. Add the stock/flour mixture, paprika, tarragon and cayenne pepper. Bring to a simmer, and simmer 2 minutes. Add the salmon to the sauce, return to a simmer, and simmer 2 minutes.

Mix in the prawns and scallops and cook 2 to 3 minutes more, or until all seafood is cooked through. Stir in the cream, taste the sauce and season with salt, if needed.

Set a vol-au-vent on each of six plates. Cut out a circle pastry in the centre of each vol-au-vent to create a cavity. Spoon the seafood mixture in and around the vol-au-vent. Sprinkle with parsley and serve.

Note: If desired, you could top the vol-au-vent, once filled, with the circle of pastry you cut out to create the cavity.

Serving Suggestions

Serve the vol-au-vent with a couple of side dishes you create from our collection, such as Mixed Vegetable Rice Pilaf, and Broccoli Casserole with Lemon and Red Pepper. The broccoli recipe serves eight, but could be cut in half to yield the same four portions the seafood vol-au-vent recipe does.

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