Scallop vol au vent with vadouvan and leeks

These seafood vol au vents feature vadouvan, a mild French-Indian curry powder made with garlic, onion, cumin, coriander and turmeric. Aromatic and complex, it is the perfect accompaniment to the sweetness of the scallops in this dish.

• serves

  4

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 4 potatoes
• Salt
• 1 large or 2 small leeks, thinly sliced into half-moons
• 1 cup (250 ml) chicken or fish stock
• 30 g butter
• 30 g crème fraîche
• Cooking oil, for drizzling
• 12 scallops
• 4 large vol au vent shells (storebought)
• Soft herbs to serve, e.g. chives, chervil, tarragon, parsley or dill

For the vadouvan butter

• 1 tbsp vadouvan spice mix (see Note)
• 100 g cultured butter, room temperature

Cooling time: at least 30 minutes.

Instructions

1. Place the potatoes into a large saucepan of salted water, then bring to the boil. Simmer until a skewer can easily be inserted into the potatoes, then remove from the heat and allow to cool completely. Peel the potatoes with a paring knife, then cut into small cubes and set aside.
2. Heat the leeks in a small saucepan with the stock, butter, and a generous pinch of salt. Simmer the leeks until they are completely softened and cook until the liquid reduces. Stir through the crème fraîche, then return to the boil, then stir through the potatoes.
3. Meanwhile, make the vadouvan butter by combining the ingredients in a small bowl.
4. Heat a drizzle of oil in a large frying pan, then add the scallops. Add a few small knobs of the vadouvan butter and cook the scallops in the foaming butter until just cooked and lightly translucent in the centre. Remove from the heat.
5. To serve, warm the vol au vent shells in the oven gently, then spoon over the leek and potato mixture. Top with the scallops and a little extra vadouvan butter. Sprinkle with soft herbs and serve.

Note

• Vadouvan spice is also known as French curry powder. Find it at specialist retailers and delis, or make your own with this recipe from Adam Liaw.
• Try adding hazelnuts, truffles to this recipe or substitute the potatoes with Jerusalem artichokes!

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.