Scallop Blanquette

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    771
based on 16 ratings

A comforting and delicious dish with prawns and scallops in a cream and white wine sauce. Serve with rice and some fresh dill or parsley.

recipe updated 27 Jan 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    30 g
  • Shallot icon
    Shallot
    2
  • Leek icon
    Leek
    270 g
  • Carrot icon
    Carrot
    250 g
  • Fish stock icon
    Fish stock
    100 g
  • Dill icon
    Dill
    2 teaspoons
  • Fresh thyme icon
    Fresh thyme
    1 teaspoon
  • King prawn icon
    King prawn
    160 g
  • Scallops icon
    Scallops
    12
  • Unsalted butter icon
    Unsalted butter
    15 g
  • Fresh parsley icon
    Fresh parsley
    as needed
  • White wine icon
    White wine
    100 ml
  • Salt icon
    Salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Bay leaves icon
    Bay leaves
    1
  • Whipping cream icon
    Whipping cream
    250 ml
  • Egg yolk icon
    Egg yolk
    2
  • Vegetable oil icon
    Vegetable oil
    1 tablespoon

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Frying pan

Step preview

  1. Attach the Stir Tool
  2. Add unsalted butter to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Cook with splashguard fitted until melted - 2 min, 105°C, Stir 1
  5. Then add shallot and leek to the Cooking Chef XL Bowl
  6. Cook with splashguard fitted until translucent - 3 min, 105°C, Stir 1
  7. Then add carrot, fish stock, white wine, salt, black pepper, bay leaves, dill and fresh thyme to the Cooking Chef XL Bowl
  8. Cook with splashguard fitted - 2 min, 120°C, Stir 3
  9. Cook with splashguard fitted until reduced - 7 min, 100°C, Stir 3
  10. Then add whipping cream, egg yolk and king prawn to the Cooking Chef XL Bowl
  11. Cook with splashguard fitted until thickened - 3 min, 110°C, Stir 4
  12. Remove the bay leaf from the bowl
  13. Add vegetable oil to a clean frying pan
  14. Heat in frying pan until hot - high heat
  15. Add scallops, salt, black pepper and unsalted butter to the frying pan
  16. Cook each side in frying pan until golden brown - 3 min
  17. Occasionally spoon the melted butter over the tops of the scallops
  18. Transfer content of frying pan to Cooking Chef XL Bowl
  19. Stir with splashguard fitted until combined - 20 sec, 95°C, Stir 1
  20. Serve
  21. Garnish with fresh parsley
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