INGREDIENTS
8 large sea scallops
Olive oil
1 qt. seafood stock
3 stalks celery
2 medium carrots
1 large potato russet preferred
1 medium onion, chopped
3 TBSP butter
1 tsp. tomato paste
1 cup dry white wine
2 bay leaves
1 tsp. dried thyme leaves
1 TBSP fresh
1 cup half & half
Fresh chives for garnish
Salt
Fresh ground pepper
DIRECTIONS
In a large saucepan, melt 3 TBSP 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.
Puree the mixture with a blender until smooth.
Return the bisque to low heat and add half and half, stirring.
Adjust salt and pepper.
Cook for another 2 minutes.
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.
