I know it's starting to get warm (or just jump to sweltering, depending on where you are), but it's supposed to be a bit cooler these next few days, so I thought I'd make some scallop bisque. After making some baked scallops, I still had some scallops left over, so I decided to make something using those scallops. I thought about lobster bisque, and so I thought, maybe a scallop bisque would be nice. Typically, a bisque is a smooth, creamy soup, usually of French origin. Although making this bisque was not too difficult or too time consuming, I can see how it could be if you went old skool and started by grinding up crustacean shells. But, if it took that much effort to make, I can assure you I would not be writing about it now. This bisque does make a few more dishes than most soups (but then most soups I make use 1 pot, knife, and cutting board, and that's it). First, you cook the onions a bit, which brings out some additional flavor. I think you could throw the garlic in with the onions to give them a different flavor, or you could add it in with the scallops and other seasonings. Then, you let it simmer for a while, and you're good to go! I prefer to have a bit of "chewiness" in the bisque, so I didn't try to make the bisque have a more homogeneous consistency, although if you did, you could easily blend it for that consistency.
|1||onion, finely chopped|
|1-2 cloves||garlic, minced|
- Rinse scallops, and if necessary, chop into about half inch pieces.
- Melt butter, and saute onion until softened and slightly browned.
- Mix flour into butter and onion mixture slowly, stirring constantly.
- Gradually add milk, continuing to cook and stir until thickened.
- Add in remaining seasonings and scallops.
- Cook over low heat until finished.
- Remove bay leaf before serving.