Ingredients
Scale
- 1 pound fresh scallops, cleaned and patted dry
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/4 cup brandy (optional)
- 4 cups seafood stock (or fish stock)
- 1 cup heavy cream
- 1 tablespoon tomato paste
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice
Instructions
- In a large pot, heat the olive oil over medium heat. Once the oil is shimmering, add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
- Add the minced garlic, dried thyme, and bay leaf to the pot. Stir everything together and cook for an additional 1-2 minutes until the garlic is fragrant.
- If you’re using brandy, carefully pour it into the pot. Allow it to simmer for about 2-3 minutes, scraping the bottom of the pot to deglaze and incorporate any flavorful bits stuck to the bottom.
- Next, add the tomato paste to the pot. Stir it in well, allowing it to cook for about 1 minute to deepen its flavor.
- Pour in the seafood stock, stirring to combine all the ingredients. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for about 20 minutes, allowing the flavors to meld together.
- After 20 minutes, remove the bay leaf from the pot. Using an immersion blender, carefully blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Just be cautious with the hot liquid!
- Once the bisque is blended, return it to the pot (if you used a regular blender) and stir in the heavy cream. Allow the bisque to simmer gently over low heat for another 10 minutes. This will help to thicken the soup and create a rich, creamy texture.
- While the bisque is simmering, season it with salt, pepper, and lemon juice to taste. Adjust the seasoning according to your preference.
- In a separate skillet, heat a little olive oil over medium-high heat. Once hot, add the cleaned scallops. Sear them for about 2-3 minutes on each side until they are golden brown and cooked through. Be careful not to overcrowd the pan; you may need to do this in batches.
- Once the scallops are cooked, remove them from the skillet and set them aside. You can keep them warm by covering them with foil.
- To serve, ladle the bisque into bowls. Place a few scallops on top of each serving. This not only adds a beautiful presentation but also enhances the flavor of the bisque.
- Garnish with freshly chopped parsley for a pop of color and freshness. You can also add a drizzle of olive oil or a sprinkle of paprika for an extra touch.
- Before serving, give the bisque a final taste check. Adjust the seasoning if necessary, adding more salt, pepper, or lemon juice as desired.
- Serve the seafood bisque hot, accompanied by crusty bread or a light salad for a complete meal. Enjoy the rich flavors and the delightful combination of the creamy bisque with the tender scallops!
Notes
- For a deeper flavor, consider adding a splash of white wine along with the seafood stock.
- Ensure the scallops are not overcooked to maintain their tender texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes