SEA OF CORTEZ SCALLOP BISQUE
Provided by Florence Fabricant
Categories dinner, soups and stews, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons oil in 3-quart saucepan over medium-low heat. Add garlic and onion and cook until soft but not brown. Set aside one-third of scallops. Add rest to pan and sauté until opaque but not brown, 3 to 4 minutes.
- Stir in vermouth, bring to simmer, and add cream and créme fraîche. Bring to a boil, and season with salt and cayenne. Purée in a blender. Strain through fine sieve and return to a clean saucepan. Keep warm.
- Heat remaining oil in a sauté pan over medium-high heat. Add reserved scallops and sauté, turning frequently, 5 to 6 minutes, until starting to brown. Remove from heat.
- To serve, place sautéed scallops in center of 4 shallow soup plates. Reheat bisque and pour around scallops. Scatter pink peppercorns around, and top scallops with a lemon segment.
Nutrition Facts : @context http, Calories 707, UnsaturatedFat 27 grams, Carbohydrate 12 grams, Fat 66 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 35 grams, Sodium 773 milligrams, Sugar 7 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jay War
jwar@yahoo.comThis bisque is way too expensive to make. I won't be making it again.
Nms Imran__hasmi
imran__hasminms@gmail.comI followed the recipe exactly, but my bisque turned out lumpy. I'm not sure what I did wrong.
Fire Man
man.f@hotmail.comThis bisque is a bit bland for my taste. I added some extra salt and pepper, and it was much better.
Sachin Fernando
f.sachin34@yahoo.comI'm allergic to shellfish, so I substituted shrimp for the scallops. It turned out really well!
Entertainment work
entertainment_work@hotmail.comThis bisque is a bit time-consuming to make, but it's definitely worth the effort. It's so delicious!
Yin _Yang
yin-_55@yahoo.comI love that this recipe uses white wine. It adds a nice depth of flavor to the bisque.
Bilalahmad Jmali
bilalahmadjmali22@yahoo.comThis bisque is so creamy and rich. It's the perfect soup for a cold winter day.
Victor Sandu
sandu.victor@yahoo.comI've never made scallop bisque before, but this recipe made it easy. It turned out great!
Rima127 Mamdouh
mamdouhrima1271@hotmail.comThis bisque is perfect for a special occasion. It's elegant and delicious.
wd Snipey
s_wd19@gmail.comI made this bisque for my boyfriend, and he raved about it. He said it was the best soup he'd ever had.
Dr Khadija Dr Khadija
drk@yahoo.comThis bisque is a bit pricey to make, but it's worth every penny. It's truly a special dish.
Olivia Green
green-o@yahoo.comI'm not a huge fan of seafood, but this bisque is amazing. The flavors are so well-balanced.
Bradwin Alexander
a.b@gmail.comThis bisque is so good, I could eat it every day. It's the perfect comfort food.
Haibat Gh
h.g70@yahoo.comThis recipe is a keeper! I've made it several times, and it's always delicious.
Beefcake Shumate
shumate.b25@gmail.comI made this bisque for a dinner party, and it was a huge success. Everyone loved it!
Manuel Tambriz
tambrizmanuel38@gmail.comThis bisque is the perfect combination of creamy and flavorful. The scallops are cooked perfectly, and the broth is rich and savory.
Ghafar Qaisrani
q_g@hotmail.co.ukI was a bit skeptical about making a scallop bisque, but I'm so glad I tried this recipe. It's now one of my favorite soups.
Namakula Bridget
b-n@yahoo.comThis bisque is so easy to make, and it's always a crowd-pleaser. I love serving it with a side of crusty bread.
Aiza Waqas
aiza-w@hotmail.comI've tried many scallop bisque recipes, but this one is by far the best. The combination of seafood stock, white wine, and cream is divine.
Saeed Mughal
m.saeed@hotmail.comThis scallop bisque was a hit with my family! The flavors were rich and creamy, and the scallops were perfectly cooked. I'll definitely be making this again.