- 4 vol-au-vent cases
- 8 scallops
- 8 king prawns
- 400g wild mushrooms
- 25cl + 10cl Champagne (approx.)
- 30cl double cream
- 100g butter
- 1 large shallot
- olive oil
- 20g chopped chives
Rinse the mushrooms with fresh water and drain them. Peel the shallot, chop and let it reduce in a sauce pan on low heat with 25cl of champagne. Once it has reduced by 2/3, turn off the heat.
Put some olive oil in a frying pan, when the pan is hot enough, add the mushrooms. Allow them to cook until the water has completely evaporated and the mushrooms are golden brown. Add salt and pepper. Put the mushrooms in a heat proof dish and leave it aside.
Turn on the heat under the sauce pan containing the shallot and champagne and add the cream. Let it cook for a minute or so and gradually add the butter in thirds. Whip the mixture and then add the last 10cl of champagne. Turn the heat down as low as possible.
Put the vol-au-vent cases in the oven at 150°c with the mushrooms for ten minutes. Heat up a non-stick frying pan with olive oil and lightly fry the scallops and the king prawns for no more than a minute on each side. Drain off the excess oil by placing them on some kitchen roll. Set one vol-au-vent case on each plate, fill them with the mushrooms, add the scallops and king prawns on top and coat with the sauce. Add the chopped chives to garnish.