IRISH SCALLOP BISQUE
- 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
- In a large saucepan, melt 3 tablespoons butter and sauté over medium heat the onion, carrots, celery and potato.
- 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.
- 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.
- Turn off the heat, remove celery stalks, bay leaves and thyme and puree the mixture with a blender until smooth.
- Return the bisque to low heat, add half and half, stirring. Adjust salt and pepper. Cook for another 2 minutes.
- 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.
- 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.