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Vol au vent with Bay Scallops

  • 1 cup (1/4 liter) fish stock
  • 1/2 cup (125 ml) dry vermouth
  • 1/2 cup (125 ml) heavy cream
  • 1 1/2 tablespoon (22 1/2 ml) butter
  • 1 pound (1/2 kg) bay scallops
  • 3 tablespoons (45 ml) fresh chervil leaves
  • coarse salt
  • freshly ground pepper
  • 6 fully baked 6 inch (15 cm) vol-au-vent cases

Place the fish stock and vermouth in a 1 quart (1 liter) saucepan. Bring to a boil and reduce to a glaze -- this will take about 20 minutes. Add the cream. Stir and cook until fairly thick -- about 10 minutes. Over moderately high heat, melt the butter in a skillet. When butter is foamy, add the scallops and cook just until opaque -- about 2 minutes. Remove the scallops to a dish and keep warm. Pour the liquid from the skillet into the saucepan with the cream sauce. Cook until sauce is reduced to its original thickness. Add 2 tablespoons (30 ml) of the chervil, the scallops and salt and pepper to taste. Divide scallop mixture among the cases. Top with remaining chervil and freshly ground pepper.

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