• 8 large sea scallops
  • olive oil
  • 1 qt pack seafood stock approximately 1L (see notes)
  • 3 stalks celery
  • 2 medium carrots
  • 1 large potato diced, preferably Russet
  • 1 medium yellow onion chopped
  • 3 tablespoons butter
  • 1 teaspoon tomato paste
  • 1 cup dry white wine (see notes)
  • 2 bay leaves
  • 1 tsp dried thyme leaves or 1 tbsp. fresh thyme leaves
  • 1 cup half and half
  • chopped chives
  • salt and pepper


  1. In a large saucepan, melt 3 tablespoons butter and sauté over medium heat the onion, carrots, celery and potato.
  2. Decrease the heat to medium-low and cook for 10 minutes, stirring occasionally. Add dry white wine and continue to cook for another 5 minutes.
  3. Stir in tomato paste and cook for another couple of minutes. Slowly add seafood stock, bay leaves and thyme. Cover and gently simmer for 20 minutes.
  4. Turn off the heat, remove celery stalks, bay leaves and thyme and puree the mixture with a blender until smooth.
  5. Return the bisque to low heat, add half and half, stirring. Adjust salt and pepper. Cook for another 2 minutes.
  6. Meanwhile, in a pan, heat olive oil until very hot but not smoking. Sear scallops about 2 minute on each side. Remove and set aside.
  7. Serve the bisque in bowls, adding scallops on top and sprinkle with some fresh chopped chives.


  • If serving this bisque as a starter course, 1 large scallop per person is plenty.
  • I frequently have seafood stock in my freezer, and I would use it if so.
  • However, commercially prepared seafood stock is now widely available, and quite delicious.
  • Don’t use a white wine you wouldn’t drink, but don’t use something expensive.
  • I substituted 1/2 cup sherry because all I had in the wine rack was an expensive French Pouilly Fuisse.
  • Enjoy!!

Yields: 4

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