Sarasota's Best Scallop Bisque

Ingredients

• 1 lb bay scallop, chopped
• 1/2 cup fennel, thin sliced
• 2 shallots, fine diced
• 1 teaspoon garlic
• 1 large potato, peeled and diced
• 1 celery rib, diced
• 3 cups heavy cream
• 1 cup chicken broth (use a bit more chicken stock if you prefer the bisque a bit thinner)
• 1 cup clam juice
• 1/4 cup sherry wine
• 1 teaspoon fresh thyme
• 1 bay leaf
• salt
• ground black pepper
• olive oil (to saute the shallots and fennel)

Garnish

• 12 large sea scallops (I like to use 2-3 per skewer, depending the serving size, you can always add a few more if you like)
• 1/2 cup dried breadcrumbs
• salt
• pepper
• 1 egg
• 1 tablespoon butter
• fresh chives
• 1 dash paprika

Directions

1. 1

   Scallops -- In a large pot on medium heat add the olive oil and then the scallops and saute until slightly sauteed. Literally just 1 minute. Remove and set to the side to let drain.

2. 2

   Vegetable Base -- Then in the same pot (if necessary you can add a little more olive oil to saute the vegetables, but it should be ok. Then add the shallots, fennel, celery and potato and saute until soft. About 3-4 minutes. Then add in the bay leaf chicken or vegetable broth, clam juice and cook until the vegetables are tender. 20 minutes or so.

3. 3

   Scallops -- Remove the bay leaf, then add the scallops back in and with an immersion blender or you can use a regular blender, blend the scallops and vegetable mixture until thick, creamy and smooth.

4. 4

   Finishing -- Add in the fresh thyme, sherry, cream, salt and pepper to taste. Keep on medium low to let it heat up. Now if you like it thinner you can add a little more chicken stock, and if you like it thicker you could make a little "slurry" with corn starch and water to help thicken the soup, but I don't find it necessary. It should be just about perfect.

5. 5

   Garnish -- My favorite part. I take some nice big sea scallops patted dry and dredge in egg mixed with salt and pepper, and then the bread crumbs. Then in a small non-stick skillet, melt the butter and saute until golden brown on each side. Just 2-3 minutes per side is all it takes. Then I just add 2-3 scallops per wood skewer and add to the bisque. Some chopped chives and a dash of paprika make for a extremely elegant soup. And the fresh sauteed scallops just taste so good with the creamy soup.

6. 6

   I don't make this for everyday soup, but for a casual or even formal dinner party it is always a show stopper. The soup can easily be made ahead and then reheated. Then just saute your skewered scallops as a garnish and serve. It really is a great soup.