Scallop & Bell Pepper Bisque
- Saute onions, garlic, bell pepper, carrots, celery seed and paprika in oil over medium heat for 2-5 minutes. Add water and simmer for 15-20 minutes.
- Spoon vegetables into a food processor and process until smooth. Add the cooking liquid and process until combined.
- In a large saucepan, melt butter and saute curry leaves (or bay leaves) one minute. Add flour and stir into butter until well combined (no clumps). Add milk.
- Add pureed vegetables to the saucepan. Simmer for 10-15 minutes over medium-low heat. Season to taste with salt and pepper. Add scallops and simmer for an additional 5 minutes. Remove curry/bay leaves, if desired. Serve hot.