Best Sarasotas Best Scallop Bisque Recipes

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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

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

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

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

SARASOTA'S BEST SCALLOP BISQUE



Sarasota's Best Scallop Bisque image

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

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

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

CREAMY SEAFOOD BISQUE



Creamy Seafood Bisque image

This deceptively simple bisque makes a special first course or even a casual meal with a salad or bread. I like to top bowlfuls with shredded Parmesan cheese and green onions. -Wanda Allende, Orlando, Florida

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 15

1/2 cup butter, cubed
1 medium red onion, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon coarsely ground pepper
2 tablespoons tomato paste
1 carton (32 ounces) chicken broth
2 cups whole baby clams, drained
1/2 pound uncooked medium shrimp, peeled and deveined
2 cups lump crabmeat, drained
2 cups heavy whipping cream
1/2 cup shredded Parmesan cheese
2 green onions, thinly sliced

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes., Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions.

Nutrition Facts : Calories 453 calories, Fat 36g fat (22g saturated fat), Cholesterol 197mg cholesterol, Sodium 1232mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.

SEAFOOD BISQUE



Seafood Bisque image

We live on the Gulf Coast, where fresh seafood is plentiful. I adapted several recipes to come up with this rich bisque. It's great as a first course or an entree, and it can be made with just shrimp or crabmeat. -Pat Edwards, Dauphin Island, Alabama

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2-2/3 cups 2% milk
4 green onions, chopped
1/2 cup finely chopped celery
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 jar (4-1/2 ounces) whole mushrooms, drained
3 tablespoons Madeira wine or chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
Thinly sliced green onions, optional

Steps:

  • In a Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.

Nutrition Facts : Calories 169 calories, Fat 6g fat (3g saturated fat), Cholesterol 127mg cholesterol, Sodium 817mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.

SEARED GARLIC SEAFOOD WITH SPICY HARISSA BISQUE



Seared garlic seafood with spicy harissa bisque image

Rustle up a luxurious, romantic (and speedy!) starter for two with fresh scallops, prawns and hot chilli

Provided by Cassie Best

Categories     Dinner, Starter

Time 15m

Number Of Ingredients 10

400g can lobster bisque
1 tbsp harissa
zest and juice ½ lime
2 tbsp single cream , plus a little extra for drizzling
8 large raw king prawns , peeled
6 scallops , roe removed
1 tbsp garlic butter
small handful coriander , leaves picked
½ red chilli , thinly sliced
toasted bread , to serve

Steps:

  • Heat the lobster bisque, harissa and lime juice In a small pan until bubbling. Add the cream, reduce the heat and keep warm while you cook the seafood.
  • Season the prawns and scallops. Heat the garlic butter in a frying pan until starting to foam. Add the seafood and cook for 1 min on each side until the prawns are pink and the scallops are cooked and starting to brown, but still have a little bounce.
  • To serve, pile the prawns and scallops into the centre of 2 shallow soup bowls, pour around the spicy bisque, scatter with a few coriander leaves, chilli slices, lime zest and a drizzle of cream. Serve with toasted bread.

Nutrition Facts : Calories 457 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 2 milligram of sodium

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