Moreton Bay Bug and Hervey Bay Scallop Vol au Vents

Ingredients

• 400g Moreton Bay bugs, cooked
  • 200g Hervey Bay scallops
  • 3/4 cup plain flour
  • 1 1/2 tbsp butter
  • 1/2 cup warm water
  • 3/4 tsp chicken stock powder
  • 1/2 cup milk
  • 150ml thickened cream
  • 1 tsp minced garlic
  • 1/2 cup shallots
  • Salt and pepper
  • 125g grated cheese
  • 8 vol au vents
  • 1/2 tbsp raw sugar
  • Dill tops

Method

1. Cut bugs in half, keeping eight halves. Dice remaining bug meat and scallop meat.
2. Melt 1/2 the butter in a large pan over medium heat. Lightly fry scallops, garlic and shallots. Remove from pan.
3. Melt remaining butter on low heat and stir in flour until pasty. Remove from heat.
4. Add chicken stock to warm water and stir into flour roux with a wooden spoon to remove lumps and combine.
5. Return to a low heat. Add milk to mix with a whisk to remove any excess lumps and create a smooth consistency. Stir in cream and sugar.
6. Preheat oven to 180C.
7. Add bugs, shallots, garlic and chives to mornay sauce and stir consistently over low heat until mornay sauce starts to turn.
8. Add salt and pepper to taste.
9. Place vol au vent cases on a baking tray. Spoon seafood mix into cases. Press half a piece of bug into each casing and top with cheese.
10. Bake for 10-15 minutes until golden and bubbling.
11. Garnish with dill tops.

Prep time: 15 min
Cook time: 45 min
Serves 4

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