- Ready In:
- 1 lb scallops, rinsed &chopped in 1/2 inch pieces
- 1 tablespoon onion, finely chopped
- 3 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 clove garlic, very finely minced
- 1 bay leaf
- In med saucepan, sauté onion in melted butter until softened.
- Blend flour into butter mixture and gradually add milk, stirring constantly.
- Continue cooking and stirring until thickened.
- Add salt, pepper, garlic, bay leaf and scallops.
- Cook over low heat 15 minutes.
- Remove bay leaf and serve.
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I made some tweaks to the recipe; I used 3 shallots instead of yellow onion, I split the milk and used 1/2 heavy cream. I added Drops of Worscheshire and 2 tablespoons of Dry Sherry. I took it up another notch and sprinkled red pepper flakes and fresh tarragon. Anytime you are making a cream base soup you can’t leave the stove and requires constant stirring. The Tarragon spice takes some of the cream and butter flavor and Red Pepper flakes add a little heat. If you have never cooked with Sherry; I would add one cap full at a time. If you don’t taste the Sherry right away that’s ok b/c it can take time. Use low heat and Don’t add flour after you make the soup; it will ruin it. If you desire a thicker bisque; use Wondra until you reach your desired thickness!
Absolutely delicious. Used 1 cup 35% cream with 1 cup of milk instead of 2 cups of milk as suggested by another reviewer - a brilliant idea. Added an idea from other recipes namely 3 big drops of Tabasco and 1/2 teaspoon of Worcester sauces. We loved it with fresh baked rolls it only lasted for 2 and a bit serves. One word of caution. The scallops will be like bullets if cooked for 15 minutes (must be a typo). We cooked everything except scallops for 10 minutes at Step 5 then added scallops for the last 5 minutes only and they were perfect. Thanks Winni for an excellent recipe. We are going to try leek and mushroom ideas next.