Scallops. I adore scallops. Big, sweet, juicy scallops.
I really wanted to cook something with scallops. Something new that I haven’t cooked before, nor I’ve tried. But what? I was really looking for a recipe that will highlight the delicate, subtle flavor of scallops.
Looking for a recipe, I found an unusual Irish Scallop Bisque and it seemed to be exactly what I wanted….until I discovered I had to make my stock and a lot of fish bones and trimmings were required to get a full bodied stock.
So, I decided to change some ingredients and make my version of Irish Scallop Bisque. If it is an Irish soup, I had to include the Irish cook’s staple – potatoes too:) Oh, don’t worry, it is not going to become a chowder. I promised a bisque. A hearty, creamy Scallop Bisque recipe.
This is truly one of the most delicious soups I have made. I suggest that you save this recipe and try it! I absolutely love its rich taste. It is a keeper.
It may sound sophisticated but it is a fairly quick and easy to pull together, especially if you buy seafood stock….as I did too 🙂
- 8 large sea scallops
- olive oil
- 1 qt pack seafood stock approximately 1L
- 3 stalks celery
- 2 medium carrots
- 1 large potato preferably Russet, diced
- 1 medium yellow onion chopped
- 3 tablespoons butter
- 1 teaspoon tomato paste
- 1 cup dry white wine
- 2 bay leaves
- 1 cup half and half
- chopped chives
- salt and pepper
In a large saucepan, melt 3 tablespoons butter and sauté over medium heat the onion, carrots, celery and potato. Decrease the heat to medium-low and cook for 10 minutes, stirring occasionally. Add dry white wine and continue to cook for another 5 minutes. Stir in tomato paste and cook for another couple of minutes. Slowly add seafood stock, bay leaves and thyme. Cover and gently simmer for 20 minutes.
Turn off the heat, remove celery stalks, bay leaves and thyme and puree the mixture with a blender until smooth. Return the bisque to low heat, add half and half, stirring. Adjust salt and pepper. Cook for another 2 minutes.
Meanwhile, in a pan, heat olive oil until very hot but not smoking. Sear scallops about 2 minute on each side. Remove and set aside.
Serve the bisques in bowls, adding scallops on top and sprinkle with some fresh chopped chives.
This recipe was adapted from Saveur Magazine, Issue#5.