au Vent of scallops cooked in Champagne

Vol au Vent of
scallops cooked in Champagne


(for 4 persons )

– 12 scallops
– 4 pike dumplings
– 2 egg yolks
– 75g butter
– 400g button mushrooms
– 150g crème fraîche
– 2 shallots
– 2 soup spoons of plain flour
– 1 puff pastry case 15cm din diameter
– Salt, pepper
– Half a bottle of champagne


Clean the scallops and halve them without breaking up the coral part. Gently glaze the shallots in 50g of butter in a heavy metal pan, add the scallops, sizzle them and then let them cook gently on a low heat in a covered pan for a few minutes. Add the champagne.

Slice the mushrooms and fry them in butter. To make the sauce, prepare a roux with the remaining butter and the flour, add the juice obtained
from the scallops and leave to cook for 10 minutes. Add the mushrooms and the diced dumplings. Remove from the heat, thicken with the egg yolks and mix in the crème fraîche. Spoon the scallops into the pastry cases, add the sauce and put into the oven for a few minutes.

Very special thanks to Cremillet Infiniment
Champagne , Champagne , France