Scallop Bisque
This unusual Irish soup uses fish bones and trimmings to get its flavor. Creamy and light, it makes a lovely accompaniment on a cold evening.
Scallop Bisque
Ingredients
When you're craving a rich, creamy soup, try this silky bisque, accented with the distinctive flavor of lemongrass.
Yield: serves 4
Ingredients
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5 lb. bones and trimmings from a non-oily fish, such as red snapper or flounder
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2 carrots, peeled and halved
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2 onions, halved
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3 stalks celery, halved
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2 cups dry white wine
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2 bay leaves
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1 stalk lemongrass, coarsely chopped
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Salt
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2 tbsp. extra-virgin olive oil
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1 lb. large sea scallops
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1 cup heavy cream
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1 tbsp. chopped chives
Instructions
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Make a stock by combining fish parts, carrots, onions, celery, wine, bay leaves, lemongrass, and salt to taste with 8 cups water in a large stockpot. Bring to a simmer, skim foam, and cook for 40 minutes. Strain. Return stock to pot and simmer until reduced by half.
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Heat olive oil in a large skillet until very hot but not smoking. Sear scallops about 1 minute on each side. Set aside.
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Strain stock into a heavy saucepan. Add cream. Simmer until slightly thickened, about 15 minutes. Add scallops. Adjust seasoning. Garnish with chives.
- Make a stock by combining fish parts, carrots, onions, celery, wine, bay leaves, lemongrass, and salt to taste with 8 cups water in a large stockpot. Bring to a simmer, skim foam, and cook for 40 minutes. Strain. Return stock to pot and simmer until reduced by half.
- Heat olive oil in a large skillet until very hot but not smoking. Sear scallops about 1 minute on each side. Set aside.
- Strain stock into a heavy saucepan. Add cream. Simmer until slightly thickened, about 15 minutes. Add scallops. Adjust seasoning. Garnish with chives.
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