- 1 pound sea scallops
- 1 small shallot
- 3 Tablespoons unsalted butter
- 2 Tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup cream
- 1 teaspoon Better than Bouillon lobster base
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 small clove garlic
- 1 bay leaf
- 2 Tablespoons chopped parsley, for garnish
When you want a soup that’s quick but absolutely delicious, turn to this creamy scallop bisque. It starts with a pound of sea scallops: I used frozen ones, quickly thawed in the bag under running cold water.
Roughly chop the scallops into 1/2 inch pieces. Don’t worry if they’re not all the same shape and size. Peel and mince the shallot. Chop some fresh parsley. Crush and finely mince garlic.
cook in a saucepan
Melt the butter in a medium saucepan over medium heat. Add the minced shallot and cook it gently until softened but not at all brown.
Add the flour to the butter mixture and stir well. Add the milk gradually, stirring constantly. Continue cooking and keep stirring. When it starts to thicken, add the cream and lobster base, and continue cooking and stirring until thickened.
When the mixture is smooth and thickened, add salt, pepper, garlic, bay leaf, and scallops. Reduce heat to low and cook gently for 15-20 minutes, until the scallops are just cooked through.
Remove bay leaf, stir in the parsley (or scatter it on top if you prefer) and serve.