Scallop Bisque

I know it's starting to get warm (or just jump to sweltering, depending on where you are), but it's supposed to be a bit cooler these next few days, so I thought I'd make some scallop bisque. After making some baked scallops, I still had some scallops left over, so I decided to make something using those scallops. I thought about lobster bisque, and so I thought, maybe a scallop bisque would be nice. Typically, a bisque is a smooth, creamy soup, usually of French origin. Although making this bisque was not too difficult or too time consuming, I can see how it could be if you went old skool and started by grinding up crustacean shells. But, if it took that much effort to make, I can assure you I would not be writing about it now. This bisque does make a few more dishes than most soups (but then most soups I make use 1 pot, knife, and cutting board, and that's it). First, you cook the onions a bit, which brings out some additional flavor. I think you could throw the garlic in with the onions to give them a different flavor, or you could add it in with the scallops and other seasonings. Then, you let it simmer for a while, and you're good to go! I prefer to have a bit of "chewiness" in the bisque, so I didn't try to make the bisque have a more homogeneous consistency, although if you did, you could easily blend it for that consistency.

Scallop Bisque

by CJ Huang

A creamy bisque that allows the flavor of the scallops to shine through.

Materials:

Mass	Weight	Volume	Number	Material	Notes
	1/2 pound			scallops
			1	onion, finely chopped
		3 tablespoons		butter
		2 tablespoons		flour
		2 cups		milk
			1-2 cloves	garlic, minced
			1	bay leaf

Methods:

1. Rinse scallops, and if necessary, chop into about half inch pieces.
2. Melt butter, and saute onion until softened and slightly browned.
3. Mix flour into butter and onion mixture slowly, stirring constantly.
4. Gradually add milk, continuing to cook and stir until thickened.
5. Add in remaining seasonings and scallops.
6. Cook over low heat until finished.
7. Remove bay leaf before serving.