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TYLER, Texas (KLTV) - Chef Simon Webster from Sabor a Pasion joined us to make an elegant, yet quite easy to make, Valentine’s Day dinner idea.

Seafood Vol au Vents with Crawfish Sauce

Makes 2

1 sheet puff pastry

1 egg, beaten

Salt and pepper, for seasoning

1 tablespoon vegetable oil

4 scallops

4 large shrimp

1 salmon filet, cut into 4 squares

1 lemon

2 green onions, sliced

1/2 cup frozen crawfish tails, thawed and rinsed

1 1/4 cup cream

2 tablespoons dry sherry

Chopped fresh parsley, for serving

Lemon wedges, for serving

Lay puff pastry sheet on a work surface and fold in half. Using a 4″ round cutter, cut 2 circles. Transfer the circles to a parchment paper-lined baking sheet. Using a 2″ round cutter, cut centers out of 2 of the circles. Brush all circles with beaten egg. Top the large whole circles with the two circles that have center cut out. Place two small circles to the side. These will also be baked and used as a lid. Chill 20 minutes. Bake at 425° until golden and crisp, 10–12 minutes.

In a skillet, add oil over medium heat. Season seafood with salt and pepper and add to the skillet. Sear on both sides and cook through; about 3 to 4 minutes per side. Squeeze juice from 1/2 lemon over the top. Remove from skillet and set aside. Add to the skillet the green onions and crawfish. Sauté over low heat for 2 minutes. Add the sherry and then the cream. Bring to a boil and allow to thicken slightly. Add the juice from the other half of the lemon and season with salt and pepper. Turn off the heat and set aside.

Fill vol-au-vent with seafood and top with the sauce. Lean lid onto the top. Garnish with parsley.

Recipe by Chef Simon Webster, Sabor a Pasion Estate & Vineyard, 903-729-9500, www.saborapasion.com