Ingredients:
- 1 bay leaf
- 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 egg
Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 252.24 Kcal (1056 kJ) | ||
| Calories from fat | 116.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.91g | 20% | |
|---|---|---|---|
| Cholesterol | 72.78mg | 24% | |
| Sodium | 446.41mg | 19% | |
| Potassium | 308.58mg | 7% | |
| Total Carbs | 15.09g | 5% | |
| Sugars | 2.81g | 11% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 10.65g | 21% | |
| Vitamin C | 5.1mg | 9% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 46.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 152.33 Kcal (638 kJ) | ||
| Calories from fat | 70.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.8g | 20% | |
|---|---|---|---|
| Cholesterol | 43.95mg | 24% | |
| Sodium | 269.59mg | 19% | |
| Potassium | 186.35mg | 7% | |
| Total Carbs | 9.11g | 5% | |
| Sugars | 1.7g | 11% | |
| Dietary Fiber | 0.73g | 5% | |
| Protein | 6.43g | 21% | |
| Vitamin C | 3.1mg | 9% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 5% | |
| Calcium | 28.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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