Sarasotas Best Scallop Bisque Food

SCALLOP BISQUE

Scallop Bisque image

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

Ingredients

1 lb scallops, rinsed &chopped in 1/2 inch pieces
1 tablespoon onion, finely chopped
3 tablespoons butter
2 tablespoons flour
2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, very finely minced
1 bay leaf

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

SEAFOOD BISQUE

Seafood Bisque image

This seafood bisque is rich, creamy, deliciously seasoned and loaded with shrimp and scallops. A restaurant-quality bisque made right at home!

Provided by Amy

Categories Soup

Time 45m

Number Of Ingredients 15

Ingredients

6 tablespoons unsalted butter (divided)
1 pound medium shrimp (peeled, deveined and cut into about ½ inch pieces)
1 pound bay scallops (cut any larger scallops into about ½ inch pieces)
1 ½ cups finely chopped celery (about 3 large stalks)
1 tablespoon minced fresh garlic
¾ cup all-purpose flour
3 cups half-and-half
1 (32 ounce) container seafood stock (4 cups)
¼ cup dry white wine (such as pinot grigio or sauvignon blanc )
2 teaspoons Old Bay seasoning
½ teaspoon ground nutmeg
2 teaspoons granulated sugar
½ teaspoon salt (more or less, to taste)
½ teaspoon black pepper (more or less, to taste)
2 tablespoons chopped fresh parsley (optional garnish)

Steps:

Melt 3 tablespoons of the butter in a 6 quart Dutch oven or large soup pot over medium high heat. Add shrimp and scallops and cook until all the shrimp pieces have just turned pink and are opaque, stirring frequently (about 4 minutes).
Remove shrimp and scallops with a slotted spoon and place in a large bowl, leaving juices in pot.
Add the remaining 3 tablespoons of butter to the pot with the juices and melt. Add celery and cook for 4 to 5 minutes, or until tender (stirring frequently). Add garlic and cook until fragrant, about 30 seconds, while continuing to stir.
Slowly add flour while whisking to combine. Pour in half-and-half and seafood stock, while continuing to whisk.
Bring to a simmer, stirring frequently. Simmer for 10 minutes, or until thickened, stirring frequently. Reduce heat as necessary to maintain a simmer (medium to medium-low).
Return shrimp and scallops to pot. Add wine, Old Bay Seasoning, nutmeg, sugar, salt and pepper. Stir well to combine.
Simmer for an additional 5 minutes, stirring occasionally.
Sprinkle with chopped fresh parsley when serving, if desired.

Nutrition Facts : ServingSize 1 cup, Calories 255 kcal, Sugar 1 g, Sodium 803 mg, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Carbohydrate 13 g, Fiber 1 g, Protein 15 g, Cholesterol 103 mg, UnsaturatedFat 5 g