SEA OF CORTEZ SCALLOP BISQUE
Provided by Florence Fabricant
Categories dinner, soups and stews, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons oil in 3-quart saucepan over medium-low heat. Add garlic and onion and cook until soft but not brown. Set aside one-third of scallops. Add rest to pan and sauté until opaque but not brown, 3 to 4 minutes.
- Stir in vermouth, bring to simmer, and add cream and créme fraîche. Bring to a boil, and season with salt and cayenne. Purée in a blender. Strain through fine sieve and return to a clean saucepan. Keep warm.
- Heat remaining oil in a sauté pan over medium-high heat. Add reserved scallops and sauté, turning frequently, 5 to 6 minutes, until starting to brown. Remove from heat.
- To serve, place sautéed scallops in center of 4 shallow soup plates. Reheat bisque and pour around scallops. Scatter pink peppercorns around, and top scallops with a lemon segment.
Nutrition Facts : @context http, Calories 707, UnsaturatedFat 27 grams, Carbohydrate 12 grams, Fat 66 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 35 grams, Sodium 773 milligrams, Sugar 7 grams, TransFat 0 grams
SCALLOP BISQUE
A simple but elegant bisque, wonderful as one course among many or alone with a salad for summer dinners.
Provided by winkki
Categories Egg Free
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In med saucepan, sauté onion in melted butter until softened.
- Blend flour into butter mixture and gradually add milk, stirring constantly.
- Continue cooking and stirring until thickened.
- Add salt, pepper, garlic, bay leaf and scallops.
- Cook over low heat 15 minutes.
- Remove bay leaf and serve.
Nutrition Facts : Calories 271.2, Fat 14, SaturatedFat 8.3, Cholesterol 77.5, Sodium 449.9, Carbohydrate 11.9, Fiber 0.2, Sugar 0.1, Protein 23.7
SARASOTA'S BEST SCALLOP BISQUE
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.
Provided by SarasotaCook
Categories No Shell Fish
Time 1h5m
Yield 6-8 Bowls of Soup, 6-8 serving(s)
Number Of Ingredients 23
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 691.8, Fat 48.5, SaturatedFat 29.2, Cholesterol 238.3, Sodium 595.8, Carbohydrate 31.1, Fiber 2.3, Sugar 3.2, Protein 25.1
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