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Seafood vol-au-vent
Seafood vol-au-vent

Seafood vol-au-vent

Preparation 10 min
Cooking time 20 min
Servings 4


  • 75 ml (1/4 cup + 1 tbsp) butter
  • 125 ml (1/2 cup) flour
  • 500 ml (2 cups) clam juice
  • 500 ml (2 cups) water
  • Salt and freshly ground black pepper
  • 1 egg, beaten
  • 4 vol-au-vent shells or puff pastry dough
  • 15 ml (1 tbsp) vegetable oil
  • 225 g (1/2 lb) mushrooms, cut into quarters
  • 45 ml (3 tbsp) French shallots, thinly sliced
  • 1 garlic clove, minced
  • 15 ml (1 tbsp) mild paprika
  • 60 ml (1/4 cup) cognac or brandy
  • 250 ml (1 cup) white wine
  • 15 ml (1 tbsp) tomato paste
  • 125 ml (1/2 cup) 35% cooking cream
  • 12 raw shrimp, 16/20, peeled and deveined
  • 12 scallops, 15/25
  • 180 g (6 oz) calamari, in rings


  1. In a saucepan, melt 50 ml (1/4 cup) of butter over medium heat.
  2. Gradually stir in the flour to make a roux.
  3. Cook for 1 minute and remove from the heat.
  4. Preheat the oven to 190°C (375°F).
  5. In another saucepan, heat the clam juice and water over medium-high heat.
  6. Once boiling, add the roux.
  7. Using a whisk, stir to thicken the sauce. Season with salt and pepper.
  8. Cook for 12 to 15 minutes, stirring occasionally. 
  9. Strain the sauce through a sieve over a bowl.
  10. Wash the saucepan, pour in the strained sauce and heat it up over low heat until barely simmering.
  11. In a bowl, beat the egg and a little water with a fork.
  12. You may use regular vol-au-vent shells or puff pastry dough to make your own vol-au-vent shells with a cookie cutter.
  13. Brush the vol-au-vent shells with the egg wash.
  14. Place on a baking sheet and cook in the oven for about 15 minutes.
  15. In a skillet, heat the oil and the remaining butter over medium-high heat.
  16. Cook the mushrooms for 2 to 3 minutes.
  17. Add the shallot, garlic and paprika.
  18. Cook for 1 minute, stirring constantly. 
  19. Flambé with cognac or brandy.
  20. Add the wine and reduce by three-quarters.
  21. Add the mushroom mixture to the simmering sauce.
  22. Stir in the tomato paste and the cream.
  23. Gently stir in the shrimp, scallops and calamari.
  24. Cook gently for 3 to 4 minutes.
  25. Place the vol-au-vent shells on plates and top with the seafood mixture.
  26. Serve hot.
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