Irish Scallop Bisque

Irish Scallop Bisque

Recipe by Sandra MyersCourse: Soups, DinnerCuisine: AmericanDifficulty: Medium


Prep time


Cooking time


Total time






  • 8 large sea scallops

  • 1 cup dry white wine

  • vegetable or refined coconut oil (high smoke point)

  • 1 qt pack seafood stock, approximately 1L

  • 1 large potato, diced, preferably Russet

  • 1 medium yellow onion, chopped

  • 2 medium carrots

  • 3 stalks celery

  • 3 tablespoons butter

  • 1 teaspoon tomato paste

  • 2 bay leaves

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

  • 1 cup half and half

  • chopped chives

  • salt and pepper


  • Melt 3 tablespoons butter in a large saucepan over medium heat. Add onion, carrots, celery and potato.
  • Reduce heat to medium-low; stir and cook for 10 minutes, stirring occasionally. Stir in dry white wine and continue to cook for 5 minutes more.
  • Stir in tomato paste and cook for another couple of minutes. Gently pour in seafood stock, bay leaves and thyme. Cover with a lid and let it simmer for 20 minutes.
  • Turn off heat, remove celery stalks, bay leaves and thyme. Pour soup mixture into a food processor and blend until smooth.
  • Return bisque to low heat, add half and half, stirring. Adjust salt and pepper to taste. Cook for another 2 minutes.
  • Heat olive oil in another pan. Add scallops and sear about 2 minutes on each side. Remove and set aside.
  • Divide bisque into bowls, top with scallops and sprinkle with some fresh chopped chives.
  • Serve immediately!
Irish Scallop Bisque
You might also like

Leave A Reply

Your email address will not be published.

summer is for fucking.