IRISH SCALLOP BISQUE

IRISH SCALLOP BISQUE

Luxurious flavors abound in this creamy bisque! It's perfect as an elegant starter course, or a light main course with bread and a salad...

INGREDIENTS

1. 8 large sea scallops
2. olive oil
3. 1 qt pack seafood stock, approximately 1L (see notes)
4. 3 stalks celery
5. 2 medium carrots
6. 1 large potato, diced, preferably Russet
7. 1 medium yellow onion, chopped
8. 3 tablespoons butter
9. 1 teaspoon tomato paste
10. 1 cup dry white wine, (see notes)
11. 2 bay leaves
12. 1 tsp dried thyme leaves, or 1 tbsp. fresh thyme leaves
13. 1 cup half and half
14. chopped chives
15. salt and pepper

INSTRUCTIONS

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve the bisque in bowls, adding scallops on top and sprinkle with some fresh chopped chives.
6. Enjoy!

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