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Luxurious flavors abound in this creamy Irish Scallop Bisque! With a creamy seafood broth and a seared scallop or two, it's perfect as an elegant starter course, or a light main course with bread and a salad...
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I have the simplest tastes. I am always satisfied with the best.
~~ Oscar Fingal O'Flahertie Wills Wild, A.K.A. Oscar Wilde - 19th century author.
👩🏻🍳 Tamara Talks - Scallop Bisque Inspiration
With St. Patrick's Day only a week away, Irish Scallop Bisque jumped off the page when recently I perused Oana Iancu's website - Adore Foods. I have the privilege of participating in a "Blog Hop" with over 60 talented food bloggers, and I get to feature a recipe of Oana's on my blog.
While her Irish Scallop Bisque can only be described as luxurious, it really is very simple to prepare. Of course the "star" of this recipe is a perfectly seared scallop, but the bisque itself is full of creamy, savory flavor.
🍲 What is a "Bisque?"
In the strictest sense of the word, a bisque is a French-style soup made with crustaceans - the shells are used for the stock, and the meat is incorporated into the finished soup.
The main characteristic of a bisque - the one that distinguishes it from a chowder - is its creamy, velvety texture. Over the centuries, the method used to achieve that creamy texture has gone from using a fine powder made from the shells, to thickening with cooked rice, cream, cornstarch, or roux.
A rich stock is important, and I often make my own by saving shrimp shells and fish bits, produce scraps, etc. However, you can achieve a lovely result with a good commercially prepared stock like Kitchen Basics Seafood Stock (I use it!). See The Meaning of Bisque to learn more...
So, what makes Irish Scallop Bisque "Irish?" The potato of course! The potato and cream (or creamer) add body to this gluten free soup. Additionally, I have used both half n' half and coconut non-dairy creamer in this recipe, and while I prefer the half n' half, the coconut creamer tastes great (not like coconut!) and it works for dairy sensitive foodies.
♨️ How to Make a Perfectly Seared Scallop
A "perfectly seared scallop" may be a challenge for many home cooks. The key to getting a good sear lies in starting with a dry scallop. Unfortunately, most U.S. markets sell "wet" scallops that have been treated with phosphates to preserve shelf life. The phosphates cause the scallops to absorb water, and may give them a bit of an off-taste.
If you've purchased "wet" scallops, it helps to soak in a mixture of 1 quart cold water, ¼ cup lemon juice, and 2 tablespoons table salt for 30 minutes. If you've purchased "dry" scallops, skip the brine.
Rinse and drain the scallops, and place atop several layers of paper towels or a clean, dry towel. Top with several more layers of paper towels. Gently press to remove moisture.
Salt and pepper the scallops on both sides, and they're ready for your smoking hot pan 🙂 I find my cast iron skillet gives great results; stainless steel is another good option. Use a very thin layer of oil!
📋 Ingredients
- 8 large sea scallops
- vegetable or refined coconut oil (high smoke point)
- 1 qt seafood stock, approximately 1L
- 3 stalks celery
- 2 medium carrots
- 1 large potato, diced, preferably Russet
- 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 or coconut creamer
🔪 Step by Step Instructions
If you've not made a bisque before, you are in for a treat with this one! A bisque is traditionally a cream and shellfish based soup of French origin. The mirepoix base in this soup really bumps up the flavor, and the use of prepared shellfish stock makes it quick and easy.
Of course if you have shellfish stock in your freezer, by all means, use it instead. I strongly recommend using an immersion blender to purée the soup. Pouring hot soup into a blender is messy and can be dangerous.
- Gather and prep the ingredients - chop the potato, carrots, and onion fairly small (½" dice) to get them tender fairly quickly. Leave the celery in large pieces to retrieve before blending.
- Sauté the vegetables - 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 5 minutes, stirring occasionally. Add dry white wine or sherry and continue to cook for another 5 minutes (alcohol will evaporate).
- Cook the base - Stir in tomato paste, then add seafood stock, bay leaves and thyme. Cover and gently simmer for 20 minutes until vegetables are tender.
- NOTE: If you're pressed for time, don't add chopped celery (as I did on photo day) in with the vegetables. Put the celery into the pot in large pieces. You can then remove them rather than straining the soup at the end. On photo day I diced the celery and had to work harder at getting the creamy texture I was after. I ended up pouring my soup base through a fine mesh sieve.
- Purée the base - Remove bay leaves, and celery pieces (if they're large). I prefer an immersion blender to pouring hot liquid into a blender. Blend until very smooth. If you added chopped celery as I accidentally did on photo day, you may want to pour through a strainer. Be careful!
- Finish the bisque - Once the soup base is smooth, add the half n' half or creamer, and gently reheat. Stir frequently. DO NOT BOIL!
- Sear the scallops - (this only takes 5 minutes). Sear the scallops on a hot pan with a bit of vegetable or refined coconut oil.
- Serve the bisque - Ladle the soup into bowls, top with desired number of scallops, and garnish with herbs.
When taking prep photos, I'm usually shooting with my iPhone, and I have to move quickly. The lighting is not great, and the steam obscures contents of my Dutch oven. However, I think you get the idea.
💭 Tips Variations and FAQ
- If you're pressed for time, put the celery into the pot in large pieces. You can then remove them rather than straining the soup. It had been awhile since I'd made the bisque, and I had it chopped and in the soup before I realized it! 😭
- If gluten is an issue, this delicious seafood bisque is gluten free. A potato provides a tasty thickener.
- I don't handle dairy all that well, and I often use coconut non-dairy creamer in place of the half n' half. It adds the same body without the dairy and fewer calories.
- I get a better sear in my cast iron skillet than my non-stick.
🌡️ Useful Stuff
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My husband and I enjoyed this Irish Scallop Bisque with a whole grain baguette and a bottle of French Pouilly Fuisse on our Friday night date night, and it was fabulous. If you are serving it as a starter course, I would feel comfortable using 1 scallop per bowl. If you plan to serve it as a main course, I would suggest 3 large scallops per serving. Bon appétit!
📖 Recipe
Irish Scallop Bisque
Luxurious flavors abound in this creamy bisque! It's perfect as an elegant starter course, or a light main course with bread and a salad...
Ingredients
- 3 tablespoons butter
- 3 stalks celery, cut in large chunks (not chopped)
- 2 medium carrots, diced
- 1 large potato, diced, preferably Russet
- 1 medium yellow onion, chopped
- 1 teaspoon tomato paste
- 1 cup dry white wine, (see notes)
- 1 qt pack seafood stock, approximately 1L (see notes)
- 2 bay leaves
- 1 tsp dried thyme leaves, or 1 tbsp. fresh thyme leaves
- 1 cup half and half
- 8 large sea scallops
- vegetable or refined coconut oil (high smoke point)
- salt and pepper
- chopped chives
Instructions
- Gather and prep the ingredients - chop the onion, carrot, and potato fairly small (½" dice) to get them tender fairly quickly. Leave the celery in large pieces.
- Sauté the vegetables - 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 5 minutes, stirring occasionally. Add dry white wine or sherry and continue to cook for another 5 minutes (alcohol will evaporate).
- Cook the base - Stir in tomato paste, then add seafood stock, bay leaves and thyme. Cover and gently simmer for 20 minutes until vegetables are tender.
- Purée the base - Remove bay leaves, and celery pieces (if they're large). I prefer an immersion blender to pouring hot liquid into a blender. Blend until very smooth. If you added chopped celery as I accidentally did on photo day, you may want to pour through a strainer. Be careful!
- Finish the bisque - Once the soup base is smooth, add the half n' half or creamer, and gently reheat. Stir frequently. DO NOT BOIL!
- Sear the scallops - (this only takes 5 minutes). Sear the scallops on a hot pan with a bit of vegetable or refined coconut oil.
- Serve the bisque - Ladle the soup into bowls, top with desired number of scallops, and garnish with herbs.
Notes
If serving this bisque as a starter course, 1 large scallop per person is plenty.
I frequently have seafood stock in my freezer, and I would use it if so. However, commercially prepared seafood stock is now widely available, and quite delicious.
NOTE: If you're pressed for time, don't add chopped celery (as I did on photo day) in with the vegetables. Put the celery into the pot in large pieces. You can then remove them rather than straining the soup at the end. On photo day I diced the celery and had to work harder at getting the creamy texture I was after. I ended up pouring my soup base through a fine mesh sieve.
Don't use a white wine you wouldn't drink, but don't use something expensive. I substituted ½ cup sherry (and I actually prefer it) because all I had in the wine rack was an expensive French Pouilly Fuisse.
I don't always handle dairy well, and I have on occasion substituted So Delicious Coconut Creamer (no it doesn't taste like coconut).
This recipe was adapted from Saveur Magazine, Issue #5.
Nutrition Information:
Amount Per Serving: Calories: 369Total Fat: 19gCarbohydrates: 25gProtein: 19g
TH says
Can you use veg stock if seafood stock not available
Tamara says
It would taste different, but it should still be good. Clam juice is another option...
Mikayla says
I would like a recipe that you recommend for seafood stock. Thanks.
Tamara says
Hi Mikayla! This recipe is pretty similar to what I make. If my husband has gone fishing recently and we have the heads and skeletons, I will use those. I also save shrimp shells. The results are pretty similar. I fill the pot with shells/bones, add the aromatics, and cover with water. I then bring it almost to a boil, reduce heat, and simmer 30 minutes to an hour. If time allows, I roast everything first. Good luck! https://www.simplyrecipes.com/recipes/how_to_make_shellfish_stock/
Mary Anne Gill says
Can the bisque part be made ahead of time and then warmed up when you want to serve it?
Tamara says
Hi Mary Anne! I have not tried that, but I think the best approach would be to do everything through the blender step, then add the cream or half n' half just before serving. It's possible that reheating the entire prepared bisque might work too. Let me know how it goes? It might help someone down the road!
Bea says
Can you use lobster rather than scallops?
Tamara says
I haven't tried it, but I think it would be fabulous! Just add the cooked lobster meat prior to serving...
Jennifer says
I’m trying this out for Christmas. Just curious if you removed the celery from the soup in the third step?
Thanks!!
Tamara says
Hi Jennifer! Indeed you do... See step #3 in the instructions. The bisque needs to be super silky, and those fibers would interfere. I hope you love it as much as we do... we're having it Christmas Eve. Merry Christmas!
Cheryl says
Made this tonight as a trial run for a Christmas Dinner Party that we are hosting next month and it was absolutely fabulous.....so this is definitely going to be our starter course.
Tamara says
Yay! I'm so happy you love the recipe, and plan to use it for your dinner party! And I do appreciate you taking time to leave a comment as well... Have a blessed and joyous holiday season Cheryl!
Mark says
This is a great recipe! I love scallops!
Tamara says
I guess that's why it's my most popular recipe? Thanks honey!
Chris Kidd says
I used half a cup sherry and half cup vermouth. The bisque was delicious.
Tamara says
I'm so glad you enjoyed it! And thanks for taking the time to stop by and let me know 🙂
Christine says
Hi, going to try this soup but I can't understand what you mean by, half and half? Please let me know, looks delicious.
Thank you
Tamara says
Hi Christine! Half and half is in the dairy section (in the U.S.) - half milk and half cream. You can substitute heavy cream, or even milk, but I find the half and half is about the right amount of richness for the bisque. I'm guessing half and half is a U.S. convention, so I learned something today... Good luck, and let me know how it goes? Thanks for stopping by!
Chris says
Plese tell me how do you remove dried thyme leaves from the bisque before immersion? Other then that the recipe sounds very straight forward and delicious
Tamara says
Hi Chris,
I cook with dried thyme leaves regularly, and have never felt a need to remove them. Unlike bay leaves, they soften, and don't present a problem. The bay leaves (whether dried or fresh) definitely ought to be removed... It is so good! I hope that you will give it a try. 🙂 Thanks for stopping by!
Victoria Cappadona says
This looks AMAZING! I love scallops!!!! I have to try this!
Tamara says
Thanks Victoria! I hope you do 🙂 I can't wait to make something new with that fabulous chile mesquite bean jelly!
Camilla @FabFood4All says
I pinned and tweeted this tonight as it looks so amazing, bravo:-)
Tamara says
Thanks so much Camilla!
Vicky @ Avocado Pesto says
This soup sounds incredible and that looks like a perfectly seared scallop on top! Wow! And I did not know the trick to getting a perfect sear out of a wet scallop. Thanks for the tips!!
Tamara says
Quite a few people were surprised to know about dry versus wet scallops! It makes my day when my blog provides useful kitchen tips... Thanks Vicky!
Whitney @WhittyPaleo.com says
I've never had scallops before.. are they quite filling? They look so tiny I feel like I would need about 5 in my bowl lol! Never tried a bisque too - definitely need to broaden my horizons. Thanks for the recipe! 🙂
Tamara says
Hi Whitney! Well, when I serve this as a first course, I do one scallop, and if I serve it as a main course, I do three. Three sea scallops will weigh between 4 and 6 ounces which is an appropriate portion for a main course. Bay scallops are much smaller, and wouldn't work well in this dish... I do hope you'll try scallops; they're favorites in our family! Thanks for your question!
Jay says
LOL, we had 12 scallops, and ate them all (two of us )
Tamara says
I love it! That's awesome! You made my day... Thanks for taking time to write Jay!
Kelly @ Mostly Homemade Mom says
I have to be honest, I'm awful with scallops - I'll have to try again though for this amazing bisque, YUM!
Tamara says
If you don't like scallops - or have trouble cooking them - try it with crab or shrimp 🙂 The flavor of the bisque is just lovely! Thanks for stopping by!
Dee says
This soup looks beautiful! And, I think it's perfect for a light dinner. 🙂
Tamara says
Thank you Dee! I've served it as a first course with one scallop, and as a main course with three... It is lovely 🙂
Catherine says
What a perfect way to celebrate St. Patrick's Day! This bisque looks absolutely marvelous! Have a wonderful day, Catherine
Tamara says
Thanks Catherine! A wonderful day to you as well 🙂
Cathy says
This is superb. Simple yet elegant. A worthy Valentines dinner app.
Thanks
Tamara says
Thank you Cathy!
Kathleen | HapaNom says
Wow - this looks and sounds amazing! I love bisque, but have never made my own and I've never had it with scallops - scallops are one of my favorites!
Tamara says
Scallops are a favorite here too! If you've not made bisque, you should try this one. It really is easy to make 🙂 Thanks for stopping by Kathleen!
Thalia @ butter and brioche says
I've not made a bisque before but I sure do love eating them - only ever had a lobster bisque before too! This scallop bisque is a must make recipe for me.. looks SO delicious!
Tamara says
Hi Thalia! If you've not made a bisque before, this one is a great one to start with. Using commercially prepared seafood stock cuts out a lot of time and trouble. It is so good. I hope you'll give it a try 🙂
kristen @ good habits and guilty pleasures says
well this looks delicious! I was searching for a recipe for flounder but came across this and now I'm wishing I had scallops instead haha
Tamara says
Haha! I know how that goes 🙂 You really ought to come back to it when you can as it really is fabulous. I had fun with the blog hop, and Oana's recipe will be filed away and made again for sure! Thanks for stopping by Kristen!
Oana @ Adore Foods says
I am so happy you have enjoyed it! I guess I was lucky to get "dry" scallops 🙂 Had no idea you can get wet ones. I absolutely loved your post. Made me fall in love again with this bisque 🙂
Tamara says
Yay! We loved the recipe, and will make it again! I have to admit being a bit intimidated by your gorgeous photos, and was concerned mine wouldn't do the recipe justice. I think I did okay 😉
We live in New Mexico, so seafood is not reliable. I learned how to deal with it a long time ago. I think a lot of people have trouble with "wet" scallops not knowing why they can't sear them. I'm hoping that will encourage people to try again. Take care Oana!