Scallop Bisque
Recipe: #19143
May 20, 2015
Categories: Soups and Stews, Shellfish, Scallops, Dairy, Fruit, Tomato, North American, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Winter, Blender, Stove Top, No Eggs, Canned Tomatoes, Milk more
"This is made with milk rather than cream, so it is healthier. Be sure to use the small bay scallops, or if you have to use sea scallops, cut them into quarters. Serve with a green salad and crusty bread."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (327.7 g)
- Calories 170.5
- Total Fat - 6.6 g
- Saturated Fat - 3.7 g
- Cholesterol - 35 mg
- Sodium - 456.7 mg
- Total Carbohydrate - 15.6 g
- Dietary Fiber - 1.9 g
- Sugars - 7.9 g
- Protein - 12.8 g
- Calcium - 93.5 mg
- Iron - 0.8 mg
- Vitamin C - 19.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine first 3 ingredients in a large saucepan; cook over medium heat 10 minutes, stirring occasionally.
Step 2
Place mixture in a blender, and process until smooth; set aside. Wipe pan with a paper towel.
Step 3
Melt butter in the pan over medium heat. Add onion; saute 1 1/2 minutes.
Step 4
Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add milk and clam broth, stirring constantly. Cook an additional 5 minutes or until thickened and bubbly, stirring constantly.
Step 5
Stir in tomato mixture, scallops and sherry. Cook 3 minutes, or until scallops are done.
Tips & Variations
No special items needed.
Tags :
Soups and Stews
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