SEA OF CORTEZ SCALLOP BISQUE

Sea Of Cortez Scallop Bisque image

Provided by Florence Fabricant

Categories dinner, soups and stews, appetizer, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

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Ingredients

3 tablespoons grapeseed oil
1 teaspoon minced garlic
1/2 cup minced white onion
12 ounces bay scallops, Sea of Cortez or Nantucket
1/2 cup dry vermouth
2 cups heavy cream
1 cup créme fraîche
Salt and cayenne pepper
1 teaspoon cracked pink peppercorns, for garnish
4 peeled lemon segments

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