1 C fish stock
1 C white wine
8 oz scallops
8 oz. raw shrimp peeled and deveined
2 oz butter
4 spring onions finely chopped (green onions)
6 slices of bacon cooked and finely chopped
1/4 C plain flour
1/2 C cream
1 tsp lemon juice
1/2 C finely chopped fresh parsley
36 small ready-made vol-au-vent cases or flatten white bread remove crusts and butter both sides and put into a muffin tin
Heat the stock and wine in a pan until simmering. Add the scallops and the shrimp and cook gently for 2-3 minutes. Remove with a slotted spoon, cool and chop. Reserve 1 cup of the cooking liquid. Refrigerate the seafood while making the sauce. Preheat the over to warm 315 degrees.
Melt the butter in a pan and add the onion and bacon to cook over medium heat for 3 minutes until softened but not brown. Stir in the flour and cook for 2 minutes. Remove from the heat and gradually stir in the reserved liquid, Return to heat and stir until the sauce thickens, Stir in the cream, lemon juice and parsley reserving a little parsley. Season with salt and pepper.
Heat the vol-au-vent cases in the oven for 5 minutes. Reheat the sauce and stir in the seafood to warm through. Divide among the cases and garnish with parsley and serve.
Recipe from L'Assiette de Paris