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Butternut Squash Bisque with Seared Scallops


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  • serves 8
  • 3 ounces pancetta, diced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 1/2 teaspoons Baker’s Sprinkles (or 1 teaspoon cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground allspice)
  • 8 large sea scallops, washed and dried thoroughly
  • 1 cup yellow onion, diced
  • 2-3 garlic cloves, minced
  • 1 handful fresh sage, minced
  • large pinch of red pepper flakes
  • 1 cup dry white wine or champagne
  • 16 ounces clam juice
  • 2 cups chicken or vegetable stock
  • 8 cups butternut squash, cut into 1″ cubes
  • 1/4 cup heavy cream, warmed
  • salt and pepper
  • maple syrup
  • fresh sage



Step 1

Cook pancetta in a Dutch oven or large pot over medium high heat until crisp, about 8 minutes. Drain on paper towels and reserve drippings. Set pancetta aside.

Combine 1 teaspoon salt and 1 teaspoon black pepper and Baker’s Sprinkles and place in a shallow dish or plate. Dip both sides of scallops in spice mixture. Heat pan with pancetta drippings (about 1 tablespoon) to high heat. (if there is not enough pancetta drippings supplement with a bacon drippings or olive oil)

When pan is very hot, sear scallops just to form a crust of the spice mixture on the surface, about 1-2 minutes per side. Remove scallops to a paper towel lined plate and set aside.

Sweat onion, garlic, sage and pepper flakes in same pan scallops were seared in. Medium heat, about 5 minutes, just till softened. Deglaze pan with wine, stirring to scrape up spices and browned bits. Simmer until nearly evaporated. Add clam juice, broth and squash. Bring to a boil, reduce heat and partially cover. Simmer until squash is tender, about 20 minutes. Puree soup, using a stick blender or in batches in a blender, until smooth. Return to pot. Finish soup with warmed cream and season to taste with salt and pepper. When serving, top each bowl with one scallop and garnish with pancetta, a drizzle of maple syrup and fresh sage.

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