Vol-au-vent of Scallops with Porcini Mushrooms, Coral Sauce Recipe

Ingredients:

• 6 vol-au-vent pastry cases
• 8 large scallops, roe removed
• 50g butter
• 1 garlic clove, finely chopped
• 150g fresh porcini mushrooms, sliced
• 150ml double cream
• 2 tbsp coral sauce
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 180°C.
2. Place the pastry cases on a baking tray and bake in the preheated oven for 5 minutes until golden brown and crispy.
3. Remove the pastry cases from the oven and set aside.
4. Rinse and dry the scallops on kitchen paper and set them aside until needed.
5. Heat the butter in a frying pan over a medium heat until melted and foaming. Add the garlic and fry for 1 minute until fragrant.
6. Add the porcini mushrooms to the pan and fry for 5-6 minutes until softened and lightly browned.
7. Add the scallops to the pan and cook for 2-3 minutes on each side until golden brown and cooked through.
8. Pour the double cream into the pan and stir gently to combine with the mushrooms and scallops.
9. Add the coral sauce to the pan and stir well.
10. Season with salt and pepper to taste.
11. Fill the vol-au-vent pastry cases with the scallops and mushroom mixture.
12. Garnish with chopped parsley and serve hot.

Verdict:

This creamy and flavourful Vol-au-vent of Scallops with Porcini Mushrooms, Coral Sauce recipe is perfect for special occasions or dinner parties. The delicate pastry cases are filled with juicy scallops and earthy porcini mushrooms. The coral sauce adds a beautiful colour and a slight tanginess to the dish, and the final result is an impressive and delicious dish that will impress your guests.

Serving suggestions:

Serve the Vol-au-vent of Scallops with Porcini Mushrooms, Coral Sauce recipe as a starter or as part of a fancy and elegant meal. Add a side salad or some crusty bread to make it a complete meal. Pair it with a glass of white wine to complement the richness of the dish. Enjoy!