Sarasota's Best Scallop Bisque |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This is a smooth and creamy bisque with the tender sweet flavor of scallops. The sherry gives it a nice warm flavor, and then my favorite part ... the garnish with 3 breaded and sauteed skewered sea scallops and fresh chopped chives. This is so pretty and elegant when served for a dinner party. This will serve 6-8 people for a nice starter course. Ingredients:
1 lb bay scallop, chopped |
1/2 cup fennel, thin sliced |
2 shallots, fine diced |
1 teaspoon garlic |
1 large potato, peeled and diced |
1 celery rib, diced |
3 cups heavy cream |
1 cup chicken broth (use a bit more chicken stock if you prefer the bisque a bit thinner) |
1 cup clam juice |
1/4 cup sherry wine |
1 teaspoon fresh thyme |
1 bay leaf |
salt |
ground black pepper |
olive oil (to saute the shallots and fennel) |
12 large sea scallops (i like to use 2-3 per skewer, depending the serving size, you can always add a few more if you like) |
1/2 cup dried breadcrumbs |
salt |
pepper |
1 egg |
1 tablespoon butter |
fresh chives |
1 dash paprika |
Directions:
1. Scallops - In a large pot on medium heat add the olive oil and then the scallops and saute until slightly sauteed. Literally just 1 minute. Remove and set to the side to let drain.
2. Vegetable Base - Then in the same pot (if necessary you can add a little more olive oil to saute the vegetables, but it should be ok. Then add the shallots, fennel, celery and potato and saute until soft. About 3-4 minutes. Then add in the bay leaf chicken or vegetable broth, clam juice and cook until the vegetables are tender. 20 minutes or so.
3. Scallops - Remove the bay leaf, then add the scallops back in and with an immersion blender or you can use a regular blender, blend the scallops and vegetable mixture until thick, creamy and smooth.
4. Finishing - Add in the fresh thyme, sherry, cream, salt and pepper to taste. Keep on medium low to let it heat up. Now if you like it thinner you can add a little more chicken stock, and if you like it thicker you could make a little slurry with corn starch and water to help thicken the soup, but I don't find it necessary. It should be just about perfect.
5. Garnish - My favorite part. I take some nice big sea scallops patted dry and dredge in egg mixed with salt and pepper, and then the bread crumbs. Then in a small non-stick skillet, melt the butter and saute until golden brown on each side. Just 2-3 minutes per side is all it takes. Then I just add 2-3 scallops per wood skewer and add to the bisque. Some chopped chives and a dash of paprika make for a extremely elegant soup. And the fresh sauteed scallops just taste so good with the creamy soup.
6. I don't make this for everyday soup, but for a casual or even formal dinner party it is always a show stopper. The soup can easily be made ahead and then reheated. Then just saute your skewered scallops as a garnish and serve. It really is a great soup.
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