Irish Scallop Bisque

• Gluten free

• Seafood

  • 1 liter 1 qt pack seafood stock
  • 8 Sea scallops, large

• Produce

  • 2 Bay leaves
  • 2 Carrots, medium
  • 3 stalks Celery
  • 1 Chives
  • 1 Potato, large
  • 1 tsp Thyme, dried
  • 1 Yellow onion, medium

• Canned Goods

  • 1 tsp Tomato paste

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 3 tbsp Butter
  • 1 cup Half and half

• Beer, Wine & Liquor

  • 1 cup White wine, dry

Found on beyondmeresustenance.com

Description

Ingredients

• 8 large sea scallops*
• olive oil
• 1 qt pack seafood stock (approximately 1L)**
• 3 stalks celery
• 2 medium carrots
• 1 large potato (preferably Russet), diced
• 1 medium yellow onion, chopped
• 3 tablespoons butter
• 1 teaspoon tomato paste
• 1 cup dry white wine***
• 2 bay leaves
• 1 tsp. dried thyme leaves (or 1 tbsp. fresh thyme leaves)
• 1 cup half and half
• chopped chives
• salt and pepper

Directions

• In a large saucepan, melt 3 tablespoons butter and sauté over medium heat the onion, carrots, celery and potato. Decrease the heat to medium-low and cook for 10 minutes, stirring occasionally. Add dry white wine and continue to cook for another 5 minutes.
• Stir in tomato paste and cook for another couple of minutes. Slowly add seafood stock, bay leaves and thyme. Cover and gently simmer for 20 minutes.
• Turn off the heat, remove celery stalks, bay leaves and thyme and puree the mixture with a blender until smooth. Return the bisque to low heat, add half and half, stirring. Adjust salt and pepper. Cook for another 2 minutes.
• Meanwhile, in a pan, heat olive oil until very hot but not smoking. Sear scallops about 2 minute on each side. Remove and set aside.
• Serve the bisque in bowls, adding scallops on top and sprinkle with some fresh chopped chives.
• Enjoy!