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Seafood Vol-au-vent with Prego Cheese & Herbs Pasta Sauce |
| Ingredients |
12 Vol-au-vent cases
100gm clams
100gm prawns (shelled)
100gm scallops
1 garlic (chopped)
1 small onion (chopped)
1 can Prego Cheese & Herbs pasta sauce 290g
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| Methods |
1) Bake vol-au-vent cases according to pack instrutions and set aside.
2) In a frying pan, add 1 tbsp olive oil.
3) Pan fry onions and garlic till fragrant.
4) Add in clams, prawns and scallops. Stir-fry till cooked.
5) Add salt and pepper to taste.
6) Pour in Prego Cheese & Herbs pasta sauce.
7) Stir through over slow fire for about 10 minutes. Dish out to cool down.
8) Place vol-au-vent cases on greased baking tray.
9) Scoop seafood mixture into each case.
10) Heat up all seafood vol-au-vent cases in oven temperature of 180 degrees for 5 minutes.
11) Cool before serving. |
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