Scallop Bisque
Rich and creamy Scallop Bisque packed with classic mirepoix, bacon, and fresh herbs.
Print Recipe
Ingredients
- 4 strips of bacon finely diced
- 10 whole scallops
- 3 stalks of celery finely diced
- 2 medium carrots finely diced
- ½ large yellow onion finely diced
- 1 teaspoon concentrated tomato paste
- 2 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups fish stock*
- 1 cup half-and-half
- 2 tablespoons sherry or wine
- 1 tablespoon Tabasco sauce
- 1 teaspoon fresh ground pepper
- 1 teaspoon ground cayenne pepper
- 1 teaspoon sweet paprika
- salt to taste
Instructions
- In a medium stock pot over medium high heat, cook the bacon until crisp. Remove bacon but leave the fat in the pot.
- Sear scallops on both sides in the bacon fat, remove from pan, and reserve.
- Lower heat to medium and sauté celery, carrots, and onion until translucent (about 10 minutes). Stir in tomato paste.
- Add butter and flour to make a light roux with the vegetables, and cook for another 5 minutes. Slowly add the fish stock, whisking until incorporated.
- Lower heat to medium low and add half-and-half, wine, Tabasco, and seasonings. Taste the bisque and season with salt to taste. Simmer for 10 minutes and add the reserve chopped crispy bacon.
- While simmering, chop scallops. Add scallops to simmering bisque and check seasoning.
- Serve topped with scallops, fresh parsley, and crispy bacon.
Notes
Note: If you don't have fish stock, you can easily substitute with chicken or beef stock, although the seafood flavor won't be as prevalent. It's still delicious!