Irish Scallop Bisque

Irish Scallop Bisque

Recipe by SandraMyersCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time






  • 8 large sea scallops

  • 3 stalks celery

  • 2 medium carrots

  • 3 tablespoons butter

  • 2 bay leaves

  • 1 teaspoon tomato paste

  • 1 cup dry white wine

  • 1 qt pack seafood stock, approximately 1L

  • 1 tsp dried thyme leaves, or 1 tbsp, fresh thyme leaves

  • 1 cup half and half

  • 1 large potato, diced

  • 1 medium yellow onion, chopped

  • chopped chives

  • vegetable or refined coconut oil

  • salt and pepper


  • In a large saucepan over medium heat, melt 3 tablespoons butter and sauté the onion, carrots, celery and potato. Reduce 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 and puree the mixture with a blender until smooth. Return the bisque to low heat, add half and half, stirring. Adjust salt and pepper. Cook for another 2 minutes.
  • Meanwhile, 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.
Irish Scallop Bisque
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