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Bisque of Bay Scallops

Source of Recipe


The Seattle Times






List of Ingredients



• 6 Tbsp unsalted butter
  
• 4 Tbsp flour
  
• 2 Tbsp minced shallots
  
• 1 clove garlic, minced
  
• Pinch of allspice
  
• 1/4 tsp dried thyme leaves, crushed
  
• 1/4 tsp dried marjoram leaves, crushed
  
• 1/4 tsp dried rosemary leaves, crushed
  
• 1/2 cup dry white wine
  
• 1/2 cup bottled clam juice
  
• 2 cups bay scallops with liquid
  
• 2 cups half-and-half
  
• Salt to taste
  
• Tabasco sauce to taste
  
• Chopped parsley, for garnish
  






Instructions



1. In heavy saucepan, melt butter over medium heat. Whisk in flour, and cook until it begins to turn golden. Reduce the heat. Add shallots and garlic; cook until transparent. Add allspice, thyme, marjoram, rosemary, white wine, clam juice and scallop liquid (if any). Gradually add half-and-half. Bring mixture just to a boil, stirring constantly. Reduce the heat and simmer slowly for 10 minutes. Do not allow to boil again.
   
   
2. Add scallops and continue to simmer gently for about 3 to 5 minutes. Do not overcook the scallops, or they will become tough. Add salt and a splash of Tabasco.
   
   
3. Remove a few scallops for garnish and purée the remaining in a food processor or blender. Return to heat. Serve hot, garnished with reserved scallops and parsley.
   
   Makes 4 to 6 servings.