Scallop Bisque

  • 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.


  • 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


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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.