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Spicy Scallop Bisque
Course
Soup
Cook Time
20
minutes
minutes
Total Time
20
minutes
minutes
Ingredients
12
oz.
cooked scallops
1
small yellow onion
diced
1
Tbs.
of Garlic
chopped
1/4
c
Butter
1
Tbsp.
fresh basil
chopped
1/4
c
brandy
1/4
c
Sherry
1/2
tsp
cayenne pepper
1/2
tsp
Black Pepper
2
bay leaves
1/2
tsp
Thyme
1
qt
clam juice
1
c
canned tomatoes
diced
1
c
Heavy Cream
salt to taste
Roux
for thicker soup (flour and melted butter)
Instructions
Sauté the onion and garlic in butter, but don't brown.
Add sherry and brandy and cook until volume is reduced by half.
Add all ingredients except cream, salt, and roux.
Simmer 20 minutes.
Add cream, bring to a boil and add one to two tablespoons of Roux with a whisk.
Add scallops and top with chopped parsley.