Irish Scallop Bisque Recipe

Course Soup
Cuisine Irish
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 servings
Author Adore Foods


  • 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
  • thyme
  • 1 cup half and half
  • chopped chives
  • salt and pepper


  1. 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.
  2. 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.
  3. 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.
  4. Serve the bisques in bowls, adding scallops on top and sprinkle with some fresh chopped chives.
  5. Enjoy!

Recipe Notes

This recipe was adapted from Saveur Magazine, Issue#5.