Vol-Au-Vent of Louisiana seafood

Ingredients

• 2 tablespoons olive oil
• 1/2 cup chopped green onion
• 1 tablespoon chopped french shallot
• 1/4 cup dry white wine
• 2 cups heavy cream
• 1 pinch saffron thread
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 pinch ground ginger
• 1 pinch cayenne
• 1/2 teaspoon fresh tarragon (or 1/4 tsp. dried)
• 1 lb sea scallops
• 1 lb large shrimp, peeled and deveined
• 2 dozen oysters
• 6 large vol-au-vent cases

Directions

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Saute the green onions and shallots until they're limp.

3. 3

   Add the wine and bring it to a boil.

4. 4

   Reduce until most of the liquid is gone.

5. 5

   Add the cream, saffron, salt, pepper, cayenne and ginger, and bring to a light boil.

6. 6

   (Also add tarragon at this point if using dried.) Add scallops and shrimp.

7. 7

   Cook for four minutes, then add oysters and fresh tarragon.

8. 8

   Cook until edges of oysters are curly.

9. 9

   Throughout the process, agitate pan to slosh the sauce over the seafoods.

10. 10

    Spoon the seafoods into a puff pastry shell, until seafoods and sauce run over the top and onto the plate.