10 March, 2012

Scallop Bisque | Saveur

This unusual Irish soup uses fish bones and trimmings to get its flavor. Creamy and light, it makes a lovely accompaniment on a cold evening. ~Saveur

Scallop Bisque ingredients
Serves 4
Stock
5-lbs. bones and trimmings from a non-oily fish, such as red snapper or flounder
2 carrots, peeled and halved
2 onions, halved
3 stalks celery, halved
2 cups dry white wine
2 bay leaves
1 stalk lemongrass, coarsely chopped
Salt
8 cups water

Bisque
2 Tbsp extra-virgin olive oil
1-lb. large sea scallops
Seafood stock (above)
1 cup heavy cream

Garnish
1 Tbsp chopped chives


Directions
Prepare stock
In a large stockpot, combine fish parts, carrots, onions, celery, wine, bay leaves, lemongrass, and salt to taste with 8 cups water. Bring to a simmer; then, skim foam and cook for forty (40) minutes. Strain through double-layer of cheese cloth. 

Return stock to pot and simmer until reduced by half.


Prepare bisque
Heat olive oil in a large skillet until very hot but not smoking. Sear scallops about one (1) minute on each side; set aside.

Strain stock into a heavy saucepan. Add cream and simmer until slightly thickened, about fifteen (15) minutes. Add scallops; adjust seasoning.

Garnish with chives and serve.

Source: "Scallop Bisque recipe." Saveur.comBonnier Travel & Epicurean Group, a division of Bonnier Corporation, 26 Jan. 2007. Issue #5. Web. 10 Mar. 2012.

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Scallop, Tomato and Tortellini Soup 
Scallop Gumbo


Index
Irish / Irish-style
Soups, Stews & Gumbos > S > scallops

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