Scallop Bisque
Dive into the luxurious flavors of this creamy Scallop Bisque, a seafood lover's dream that exudes elegance with every spoonful. This recipe combines tender bay scallops, aromatic shallots, and garlic, all simmered to perfection in a rich base of fish stock, dry white wine, and heavy cream. A hint of tomato paste and paprika adds depth, while fresh thyme and parsley elevate the bisque with a burst of herbaceous freshness. Blended until smooth and adorned with perfectly cooked scallop pieces, this velvety soup is as comforting as it is sophisticated. Perfect for an impressive starter or a cozy main, this restaurant-quality scallop bisque comes together in under an hour, bringing gourmet dining right to your table.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 2 medium, finely chopped Shallots
- 2 cloves, minced Garlic
- 1 pound Bay scallops
- 1 cup Dry white wine
- 3 cups Fish stock
- 1 cup Heavy cream
- 2 tablespoons Tomato paste
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Olive oil
- 2 tablespoons, chopped (for garnish) Fresh parsley
Instructions
In a large saucepan over medium heat, melt the butter.
Add the finely chopped shallots and minced garlic, and sauté until soft and aromatic, about 3-4 minutes.
Add the bay scallops and cook for 2-3 minutes until they just turn opaque. Remove half of the cooked scallops and set them aside for later.
Pour in the dry white wine and bring it to a simmer. Let it cook for about 2-3 minutes to reduce slightly.
Add the fish stock, heavy cream, tomato paste, paprika, salt, black pepper, and thyme leaves. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld together.
Using an immersion blender (or transferring the mixture to a standard blender in batches), blend the bisque until smooth and creamy.
Return the bisque to the stove over low heat. Stir in the reserved scallops and simmer for an additional 2-3 minutes to warm through.
Drizzle a small amount of olive oil on top of each bowl for a finishing touch. Garnish with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1343 mg | 58% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.2 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 483 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
