Best Sea Of Cortez 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

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

HEIRLOOM ROASTED PUMPKIN BISQUE WITH FRESH ALASKAN SEA SCALLOPS



Heirloom Roasted Pumpkin Bisque With Fresh Alaskan Sea Scallops image

Pumpkin Bisque with Maple Syrup has a light sweet fusion. Alaskan Sea Scallops with Cajuin Seasoning add a spicy flavor to the Bisque.

Provided by Potagekempcc

Categories     One Dish Meal

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 22

3 lbs fresh pumpkin (Halved & Seeded)
4 tablespoons dark amber maple syrup
4 tablespoons unsalted butter
3 bay leaves
1 cup maui onion (Chopped)
1 cup carrot (Chopped)
2 fresh garlic cloves (Chopped)
1/2 cup white wine (Beranger Chardonnay)
5 cups chicken stock
4 cups heavy cream (Tempered)
1/4 teaspoon ground allspice
1/8 teaspoon ground mace
1/8 teaspoon pumpkin pie spice
1 pinch ground nutmeg
2 dashes Tabasco sauce
1 lb fresh sea scallop (Alaskan, Rinsed & Pat Dry)
1 tablespoon Old Bay Seasoning
2 tablespoons cajun seasoning
1/4 teaspoon cayenne pepper
1/2 teaspoon fine sea salt
1/2 teaspoon white pepper
1/4 cup parsley (Chopped)

Steps:

  • Pre-Heat oven to 450°F and place oven rack in middle.
  • Coat pumpkin cavity with Maple Syrup using a pastry brush. Place on a sheet pan and roast for 1-hour at 375°F.
  • Baste pumpkin every 15-minutes.
  • Remove pumpkin flesh from shell and place into a bowl.
  • In a 5-quart soup pot melt 2-tablespoons butter, add bay leaves, Maui onion, carrots, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper and Saute' 4-5 minutes.
  • Add 1/4 cup white wine and reduce by half.
  • Add chicken stock, roasted pumpkin and slowly bring to a full boil stirring. Reduce to a simmer for 20-minutes uncovered.
  • Wisk in cream, allspice, mace, pumpkin pie spice, nutmeg, tabasco sauce and bring to a full boil for for 10-minutes. Stir to prevent from burning.
  • Reduce to a simmer for 30-minutes and stir several times.
  • Remove from heat, discard bay leaves and puree the bisque.
  • Season Alaskan Scallops with old bay seasoning, cajun seasoning, cayeene pepper, salt and white pepper.
  • Add butter to a hot saute pan and saute scallops 2-3 minutes; turning scallops only once. Remove and hold warm for service.
  • Season bisque with salt and pepper to taste.
  • Serve bisque in hot bowls with Blackened Alaskan Sea Scallops.
  • Garnish Pumpkin Bisque with Fresh Chopped Parsley.

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

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