Shrimp and Scallop Bisque

By Coppermouse

Ingredients

• 2 tablespoons butter
• 1 shallot, minced
• 1 green onion, thinly sliced
• 1 bay leaf
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried tarragon
• 1/8 teaspoon cayenne
• 3 tablespoons flour
• 1 cup milk
• 1 1/2 cups seafood stock (shrimp stock if available)
• 8 ounces shrimp (30/40), peeled, deveined and chopped into 3 sections each
• 8 ounces bay scallops, sliced in half or quartered
• 3/4 cup heavy cream
• 1/4 cup medium sherry
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper, to taste

Details

Preparation time 40mins
Cooking time 60mins

Preparation

Step 1

In a large saucepan, melt the butter over medium heat. Add shallot, green onion, bay leaf, parsley, tarragon and cayenne. Cook, stirring, until the shallot and green onions are soft, about 2 minutes. Add the flour and cook, stirring constantly, until the roux is golden, about 2 minutes. Slowly stir in milk and the seafood stock. Simmer until the soup has thickened, about 3 to 4 minutes.


Add the shrimp and scallops and cook until they are cooked through, about 2 minutes. Stir in the cream, sherry, and lemon juice; and cook until just heated through. Remove the bay leaf. Season with salt and pepper, to taste.