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Easy Crab & Scallop Bisque

Created by Kchurchill5 on November 10, 2016

1 pound cooked crab (fresh crab, chopped, a good quality canned crab can be used; but not recommended)
1/4 pound fresh scallops (chopped, or frozen bay scallops, the small ones)
FOR BASE
1 small yellow onion, grated
1/3 cup celery, finely minced
2/3 cup dry wine (sherry wine)
2 cups 2% milk (room temperature)
3 cups half and half (room temperature)
1/4 cup unsalted butter

Step 1: Seafood ... First, if using frozen seafood; make sure to thaw it in the refrigerator, in a colander, over a bowl. You never want it to set in water as it thaws. Then, transfer the seafood to the counter to take the chill off - you never want to cook with COLD seafood. Note: Using imitation crab does not work in this dish. Also mentioned, canned crab can be used; but not recommended.
Step 2: Base ... Add the butter to a large pot; and, bring to medium heat. Then, add the onion, celery, a pinch of salt and pepper; and, saute 4-5 minutes until softened. Add the flour; and mix until it is combined with the butter and vegetables. Let it cook just a minute - to get rid of that 'raw' four taste.
Step 3: Liquid ... Add the sherry, milk, cream, and bouillon to the pot; and, bring to medium high heat - just under a boil. Reduce to medium low heat, and simmer until the soup begins to thicken (about 5 minutes). Re-season with a bit more pepper; but, hold off on the salt (the crab and scallops can be salty) - and, add the paprika. Stir until everything is combined.
Step 4: Crab and Scallops ... Add the scallops and cook 2 minutes, then, add the crab, parsley, and tarragon; and, stir, just until combined. Then, if necessary; you can add a bit more salt if you want.
Step 5: Serve and ENJOY! ... Ladle into your favorite bowl; and, garnish with chives - and, don't forget the oyster crackers.