Scallop Bisque

Name: Scallop Bisque
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 5 lb. bones and trimmings from a non-oily fish, such as red snapper or flounder; 2 carrots, peeled and halved; 2 onions, halved; 3 stalks celery, halved; 2 cups dry white wine; 2 bay leaves; 1 stalk lemongrass, coarsely chopped; Salt; 2 tbsp. extra-virgin olive oil; 1 lb. large sea scallops; 1 cup heavy cream; 1 tbsp. chopped chives

Serves
serves 4

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.

Ingredients

5 lb. bones and trimmings from a non-oily fish, such as red snapper or flounder
2 carrots, peeled and halved
2 onions, halved
3 stalks celery, halved
2 cups dry white wine
2 bay leaves
1 stalk lemongrass, coarsely chopped
Salt
2 tbsp. extra-virgin olive oil
1 lb. large sea scallops
1 cup heavy cream
1 tbsp. chopped chives

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Instructions

Step 1

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.

Step 2

Heat olive oil in a large skillet until very hot but not smoking. Sear scallops about 1 minute on each side. Set aside.

Step 3

Strain stock into a heavy saucepan. Add cream. Simmer until slightly thickened, about 15 minutes. Add scallops. Adjust seasoning. Garnish with chives.