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Sea of Cortez Scallop Bisque


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  • 3 Tbs. grapeseed oil
  • 1 tsp. minced garlic
  • 1/2 cup minced white onion
  • 12 oz. bay scallops
  • 1/2 cup dry vermouth
  • 2 cups heavy cream
  • 1 cup creme fraiche
  • salt and cayenne pepper
  • 1 tsp. cracked pink peppercorns for garnish
  • 4 peeled lemon segments



Step 1

Heat 2 Tbs. oil in 3-qt saucepan over medium-low heat. Add garlic and onion and cook until soft but not brown. Set aside one third of scallops and add the rest to pan and saute until opaque but not brown, 3 -4 minutes. Stir in vermouth, bring to simmer and add cream and creme fraiche. Bring to a boil and season with salt and cayenne. Puree in a blender. Strain through fine sieve and return to a clean saucepan. Keep warm. Heat remaining oil in a saute pan over medium-high heat. Add reserved scallops and saute, until starting to brown, remove from heat.

To serve, place sauteed scallops in center of 4 shallow soup plates. Reheat bisque and pour around scallops. Scatter pink peppercorns around, and top scallops with a lemon segment.

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