Scallops in Prawn Bisque

Scallops in Prawn Bisque

Scallops in Prawn Bisque

10 Serves 25 minutes prep 35 minutes cook


10 scallops, without roe
Chopped chives and black caviar, to garnish

50ml olive oil
10 jumbo tiger prawns, peeled, deveined (reserving meat, heads, tails and shells)
1 eschalot, chopped
1 carrot, chopped
1 celery stick, chopped
2 garlic cloves, chopped
1 baby fennel, chopped
100ml vermouth
500ml (2 cups) fish stock
50ml thickened cream
Salt and pepper, to season


1. To make bisque, heat oil in a large saucepan over medium heat. Add prawn heads and shells and cook, pounding with the end of a rolling pin and stirring with a wooden spoon, for 5 minutes or until browned.
2. Add eschalot, carrot, celery, garlic and fennel. Cook, stirring, for 10 minutes or until vegetables are lightly browned. Add vermouth and simmer for 1 minute or until reduced by half. Add fish stock. Simmer, partially covered, for 6-7 minutes or until vegetables are tender. Remove from heat and set aside to cool slightly.
3. Transfer mixture to a blender and blend until very smooth. Strain through a fine sieve into a clean saucepan and bring to a simmer.
4. Add prawn meat and simmer for 5 minutes or until cooked. Using a handheld blender, blend to combine. Stir in cream and season well.
5. Season scallops all over. Preheat a lightly oiled frying pan over medium-high heat. Add scallops and cook for 1 minute. Turn and cook for a further 15 seconds or until just cooked through.
6. Place scallops in serving spoons. Drizzle over bisque, then garnish with chives and caviar to serve.


This recipe has been tested.