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Crab and Scallop Bisque
Yum
Course
Main
,
Main Dish
Servings
Ingredients
3
Tb
Butter
2
Green Onions
chopped
3
Celery stalk
chopped
2
Garlic Cloves
minced
1
tsp
Salt
1
tsp
Black Pepper
3
Tb
Flour
2.5
C
Milk
1
Tb
Tomato Paste
1
C
Heavy Cream
3
6 oz Cans
Lump Crap Meat
12
oz
Scallops
cooked and quartered
2
Tb
Dry Sherry
Course
Main
,
Main Dish
Servings
Ingredients
3
Tb
Butter
2
Green Onions
chopped
3
Celery stalk
chopped
2
Garlic Cloves
minced
1
tsp
Salt
1
tsp
Black Pepper
3
Tb
Flour
2.5
C
Milk
1
Tb
Tomato Paste
1
C
Heavy Cream
3
6 oz Cans
Lump Crap Meat
12
oz
Scallops
cooked and quartered
2
Tb
Dry Sherry
Instructions
Cook the Scallops and set aside
Over Medium-low heat melt the butter. Then add the Green Onion, Celery, Garlic, Salt & Pepper Saute until tender
Warm the Milk in a separate pan
Stir the Flour in with the Butter and Veggies. Continue to cook for 2 minutes
Slowly stir the Milk into the Flour mixture. Increase the heat to Medium and continue to cook until thickened.
Stir in the Tomato Paste and Heavy Cream. Use an immersion blender to puree the mix.
Stir in the Sherry and fold in the Crab and Scallops. Bring to a simmer
Recipe Notes
Garnish with chopped Parsley and/or Diced Green Onions.
Substitute small Shrimp for the Scallops
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