Creamy Scallop Vol au Vents
2 Tablespoons Butter
1 pound medium Scallops
Salt and Pepper, to taste
Stir until cooked through – they will turn opaque.
Then add 2 Tablespoons Sherry, stir, and set aside.
Then add 2 Tablespoons Sherry, stir, and set aside.
In a medium saucepan, saute:
1/4 cup Butter
5 Green Onions, thinly sliced
2 ribs Celery, finely diced
2 cloves Garlic, minced
Stir until vegetables begin to soften, then whisk in:
2 Tablespoons Flour
When butter is absorbed into the flour, whisk in:
1 1/2 cups cream
3 strips cooked bacon, crumbled
3 strips cooked bacon, crumbled
Salt and Pepper, to taste.
Continue to whisk until sauce thickens and stir in reserved Scallops.
While preparing the sauce, bake Puff Pastry Shells, according to directions.
Steamed Green Beans
Rinse fresh Green Beans and snap the ends off.
Place in a medium saucepan with about 2 inches of water.
Sprinkle with Sunny Spain Seasoning, Salt, and Pepper.
Cover with the lid and steam over medium-high heat for 10 – 15 minutes.
Top with a dab of butter, if desired.
Bon Appetit!
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Common Tern in flight ~ Hollywood Beach, CA |
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!
Hi Susan, the creamy scallop vol au vents are absolutely mouth watering! I know a lot of people who would love these :), so I am bookmarking this recipe to make it for our next get together with friends. Thank you for sharing Susan.
What a delicious dinner, wish I could have been there!
Susan, These are beautiful and look so delicious! I will also be bookmarking this! Love the photo of the tern…really wonderful!
Susan, I have just posted my seven links and have tagged you to play along. Hope you’ll join the game! Have a great day!
Oh, gosh, I wish Bill liked scallops! This looks like an amazing dish. I loved the corn soup…hope you will, too~ xo