Whenever I buy scallops I always end up with one or two that just didn't stay together. I don't like to waste anything if I possibly can help it. So I like to make a soup out of it. It is very tasty. My husband loves it. It is my twist on lobster bisque, but using scallop meat instead. The flavor is wonderful and filling. This recipe will make two small servings of scallop bisque.
1 TBSP butter
1 TBSP chopped onion
1 TBSP chopped celery
1 TBSP chopped carrot
1 bay leaf
1/2 cup chicken broth
1/4 tsp sea salt
1/8 tsp cayenne pepper
1/2 cup whipped cream
1/2 cup dry white wine
2 jumbo scallops cut up
Melt the butter in a large saucepan over medium-low heat. Add the onion, celery, and carrot. Cook and stir until tender, about 8 minutes. Stir in the chicken broth, wine, and season with salt and cayenne pepper. Bring to a boil, then simmer for 5 minutes.
Add Scallops and simmer for another 5 minutes. Pour the mixture through a sieve.
Remove the bay leaf.
Put the strained broth back into the pan and add the cream. Bring to a boil and then lower heat and simmer for 5 minutes stirring frequently.
While broth is cooking divide meat and vegetables between two bowls. I like to use a circle food mold for this.
Pour broth over the vegetable and scallop mixture. Garnish with your favorite herbs and Cayenne pepper.
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