This past weekend, my family and I had a BBQ to celebrate both my sister’s 28th birthday and labor day. The menu called for a feast of grilled steaks, asparagus, potato casserole and salad and I was responsible for making a dish.
Awhile back, I stumbled across these large Baking Shells from World Market, and have been looking for a reason to use them ever since. I love shellfish so the ‘what was I going to use them for’ wasn’t hard, it was the ‘where shall I bring these delights’ that I needed. With fall temperatures around the corner, I wanted something warm and comforting, like a soup–and for aesthetic purposes, the color was key.
I found a recipe for a Irish Scallop Bisque that looked appetizing and healthy, as well as fairly simple. I love when a recipe calls for a few ingredients, most of which I carry in my pantry at all times (i.e. white cooking wine, bay leaves, thyme, etc.). Plus the total time including prep and cooking is less than an hour!
Once the soup is complete, just place a spoonful (not too big) in the baking shell, atop the scallop and chives, and TA DA–your scallop shooters are ready to be served. Impress your dinner friends with this easy but appealing appetizer or side dish!
See the full listing of ingredients and instructions on making the soup and searing the scallops below.
Melt the butter, add chopped carrots, celery, potato, and onion. Next add white wine, bay leaves and thyme.Love that the shells come in an assortment of colors offering variety to the dish!Voila, shooters are served.
- 8 large sea scallops
- olive oil
- 1 qt pack seafood stock (approximately 1L)
- 3 stalks celery
- 2 medium carrots
- 1 large potato, diced
- 1 medium yellow onion, chopped
- 3 tablespoons butter
- 1 teaspoon tomato paste
- 1 cup dry white wine
- 2 bay leaves
- 1 cup half and half
- chopped chives
- salt and pepper
- In a large saucepan, melt 3 tablespoons butter and sauté over medium heat the onion, carrots, celery and potato. Decrease the heat to medium-low and cook for 10 minutes, stirring occasionally. Add dry white wine and continue to cook for another 5 minutes. Stir in tomato paste and cook for another couple of minutes. Slowly add seafood stock, bay leaves and thyme. Cover and gently simmer for 20 minutes.
- Turn off the heat, remove celery stalks, bay leaves and thyme and puree the mixture with a blender until smooth. Return the bisque to low heat, add half and half, stirring. Adjust salt and pepper to taste. Cook for another 2 minutes.
- Meanwhile, in a pan, heat olive oil until very hot but not smoking. Sprinkle scallops with salt and pepper on each side. Sear scallops about 2 minute on each side. Remove and set aside.
- Place a spoonful of the soup into the baking shell, place the scallop on top and sprinkle with chives.