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“Recipe taken from a recipe card from one of our local grocerie stores. I like making variations of this dish and I will use crabmeat or even leftover cooked salmon. You can also add any kind of your favourite vegetable.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 14 cup butter
  • 1 leek, white part only, minced
  • 1 onion, chopped
  • 13 cup all-purpose flour
  • 14 cup white wine
  • 2 12 cups hot milk
  • 1 12 cups table cream
  • 1 tablespoon chicken base
  • 0.5 (400 g) bagfrozen scallops, thawed
  • 1 (200 g) bagcooked nordic shrimp
  • 12 cup frozen peas
  • salt and pepper
  • 2 tablespoons chopped fresh dill
  • 6 store-bought patty shells (vol-au-vents cases)

Directions

  1. In a pan, melt butter and cook leek and onion. Sprinkle with flour and cook 1 min, stirring.
  2. Add white wine and cook until sauce begins to thicken.
  3. Add hot milk, cream and chicken base and simmer over low heat until sauce thickens.
  4. Add peas, scallops and shrimp and cook 2 min or until scallops are cooked. Stir in salt, pepper and dill.
  5. Fill patty shells with seafood sauce.

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