This creamy Irish Scallop Bisque recipe is a rich and delicious way to enjoy sea scallops.
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…which I did have on my hands
Don’t despair! These days stock is the least of our problems….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 🙂 You can always substitute the scallops with shrimp, crab or use lobster or fish in the soup.
- 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.
Serving Size4 servings
Amount Per Serving Calories 413Total Fat 20gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 9gCholesterol 80mgSodium 606mgCarbohydrates 30gFiber 3gSugar 8gProtein 18g