SEAFOOD BISQUE
Special occasions call for extraordinary soups like this rich and creamy shrimp bisque.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- In 4-quart Dutch oven, melt butter over medium-high heat. Stir in flour. Gradually stir in broth, half-and-half and wine. Stir in bell peppers and cod. Heat to boiling, stirring occasionally.
- Stir in shrimp. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm. Stir in pesto, salt and pepper.
Nutrition Facts : Calories 420, Carbohydrate 11 g, Cholesterol 150 mg, Fat 4, Fiber 0 g, Protein 22 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 6 g, TransFat 1 g
SEAFOOD BISQUE
We live on the Gulf Coast, where fresh seafood is plentiful. I adapted several recipes to come up with this rich bisque. It's great as a first course or an entree, and it can be made with just shrimp or crabmeat. -Pat Edwards, Dauphin Island, Alabama
Provided by Taste of Home
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.
Nutrition Facts : Calories 169 calories, Fat 6g fat (3g saturated fat), Cholesterol 127mg cholesterol, Sodium 817mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
SEA OF CORTEZ SCALLOP BISQUE
Provided by Florence Fabricant
Categories dinner, soups and stews, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons oil in 3-quart saucepan over medium-low heat. Add garlic and onion and cook until soft but not brown. Set aside one-third of scallops. Add rest to pan and sauté until opaque but not brown, 3 to 4 minutes.
- Stir in vermouth, bring to simmer, and add cream and créme fraîche. Bring to a boil, and season with salt and cayenne. Purée in a blender. Strain through fine sieve and return to a clean saucepan. Keep warm.
- Heat remaining oil in a sauté pan over medium-high heat. Add reserved scallops and sauté, turning frequently, 5 to 6 minutes, until starting to brown. Remove from heat.
- To serve, place sautéed scallops in center of 4 shallow soup plates. Reheat bisque and pour around scallops. Scatter pink peppercorns around, and top scallops with a lemon segment.
Nutrition Facts : @context http, Calories 707, UnsaturatedFat 27 grams, Carbohydrate 12 grams, Fat 66 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 35 grams, Sodium 773 milligrams, Sugar 7 grams, TransFat 0 grams
SCALLOP BISQUE
A simple but elegant bisque, wonderful as one course among many or alone with a salad for summer dinners.
Provided by winkki
Categories Egg Free
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 271.2, Fat 14, SaturatedFat 8.3, Cholesterol 77.5, Sodium 449.9, Carbohydrate 11.9, Fiber 0.2, Sugar 0.1, Protein 23.7
CREAMY SEAFOOD BISQUE
This deceptively simple bisque makes a special first course or even a casual meal with a salad or bread. I like to top bowlfuls with shredded Parmesan cheese and green onions. -Wanda Allende, Orlando, Florida
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes., Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions.
Nutrition Facts : Calories 453 calories, Fat 36g fat (22g saturated fat), Cholesterol 197mg cholesterol, Sodium 1232mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.
SARASOTA'S BEST SCALLOP BISQUE
This is a smooth and creamy bisque with the tender sweet flavor of scallops. The sherry gives it a nice warm flavor, and then my favorite part ... the garnish with 3 breaded and sauteed skewered sea scallops and fresh chopped chives. This is so pretty and elegant when served for a dinner party. This will serve 6-8 people for a nice starter course.
Provided by SarasotaCook
Categories No Shell Fish
Time 1h5m
Yield 6-8 Bowls of Soup, 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Scallops -- In a large pot on medium heat add the olive oil and then the scallops and saute until slightly sauteed. Literally just 1 minute. Remove and set to the side to let drain.
- Vegetable Base -- Then in the same pot (if necessary you can add a little more olive oil to saute the vegetables, but it should be ok. Then add the shallots, fennel, celery and potato and saute until soft. About 3-4 minutes. Then add in the bay leaf chicken or vegetable broth, clam juice and cook until the vegetables are tender. 20 minutes or so.
- Scallops -- Remove the bay leaf, then add the scallops back in and with an immersion blender or you can use a regular blender, blend the scallops and vegetable mixture until thick, creamy and smooth.
- Finishing -- Add in the fresh thyme, sherry, cream, salt and pepper to taste. Keep on medium low to let it heat up. Now if you like it thinner you can add a little more chicken stock, and if you like it thicker you could make a little "slurry" with corn starch and water to help thicken the soup, but I don't find it necessary. It should be just about perfect.
- Garnish -- My favorite part. I take some nice big sea scallops patted dry and dredge in egg mixed with salt and pepper, and then the bread crumbs. Then in a small non-stick skillet, melt the butter and saute until golden brown on each side. Just 2-3 minutes per side is all it takes. Then I just add 2-3 scallops per wood skewer and add to the bisque. Some chopped chives and a dash of paprika make for a extremely elegant soup. And the fresh sauteed scallops just taste so good with the creamy soup.
- I don't make this for everyday soup, but for a casual or even formal dinner party it is always a show stopper. The soup can easily be made ahead and then reheated. Then just saute your skewered scallops as a garnish and serve. It really is a great soup.
Nutrition Facts : Calories 691.8, Fat 48.5, SaturatedFat 29.2, Cholesterol 238.3, Sodium 595.8, Carbohydrate 31.1, Fiber 2.3, Sugar 3.2, Protein 25.1
More about "sea of cortez scallop bisque recipes"
SIMPLE CREAMY SCALLOP BISQUE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (9)Total Time 25 minsCategory Side Dish, SoupCalories 384 per serving
SCALLOP BISQUE RECIPE - AROMATIC ESSENCE
From aromaticessence.co
5/5 (4)Category Main Course, SoupsCuisine IrishTotal Time 40 mins
SCALLOP BISQUE - MARINER'S MENUMARINER'S MENU
From ncseagrant.ncsu.edu
SCALLOP BISQUE - COOKING WITH BOOKS
From cookingwithbooks.net
SEAFOOD BISQUE RECIPES | THRIFTYFUN
From thriftyfun.com
IRISH SCALLOP BISQUE RECIPE - ADORE FOODS
From adorefoods.com
BEST LOBSTER BISQUE, SCALLOP AND LOBSTER DUMPLINGS WITH BRANDY …
From foodnetwork.ca
SCALLOP BISQUE – THE SPLATTERED PALATE - RED HOT & HUNGRY
From redhotandhungry.com
SEA OF CORTEZ SCALLOP BISQUE RECIPE - FOOD NEWS
From foodnewsnews.com
PIN ON SEAFOOD RECIPES - PINTEREST
From pinterest.com
COSY UP WITH THIS CAULIFLOWER AND SCALLOP BISQUE WHEN …
From thestar.com
SCALLOP SPAWNING IN THE SEA OF CORTEZ, MEXICO. ISLA SAN PEDRO
From youtube.com
IRISH SCALLOP BISQUE - RECIPE REVIEW BY THE HUNGRY PINNER
From hungrypinner.com
RECIPE: SCALLOP AND LOBSTER BISQUE FROM THE IDLE ROCKS HOTEL
From falriver.co.uk
IRISH SCALLOP BISQUE - SILKY, CREAMY BISQUE WITH A PERFECTLY SEARED ...
From pinterest.ca
HOW TO MAKE A SCALLOP BISQUE WITH SAGE - FEARLESS EATING
From fearlesseating.net
SCALLOP BISQUE FOR 2 - GET THE GOOD STUFF
From goodstuff.recipes
ROASTED ACORN SQUASH BISQUE WITH CRISPY BAY SCALLOPS - SIP
From sipandsanity.com
SPICY SCALLOP BISQUE - COLESON FOODS, INC.
From colesonfoods.com
WATERCRESS BISQUE WITH SAUTEED SCALLOP GARNISH - SEASONAL FOOD …
From seasonedfork.com
WORLD BEST SEA FOOD RECIPES: SARASOTA'S BEST SCALLOP BISQUE
From fishofsea.blogspot.com
SHRIMP & CRAB SEAFOOD BISQUE - NO SPOON NECESSARY
From nospoonnecessary.com
COOKING ON THE SEA OF CORTEZ: CULINARY ADVENTURES IN BAJA CALIFORNIA
From mexconnect.com
IRISH SCALLOP BISQUE - BEYOND MERE SUSTENANCE
From beyondmeresustenance.com
SEAFOOD BISQUE - LOUISIANA WOMAN BLOG
From louisianawomanblog.com
HOW TO MAKE SCALLOPS COQUILLES ST. JACQUES - BELL' ALIMENTO
From bellalimento.com
SAUTéED SEA OF CORTEZ ROCK SCALLOP WITH SAUCE OF LEMON, LOBSTER …
From d23.com
HOME | SEASHELLS OF CORTEZ
From seashellsofcortez.com
HERITAGE SHRIMP & SCALLOP BISQUE - MARKON
From markon.com
SCALLOP BISQUE - MEATS AND SAUSAGES
From meatsandsausages.com
FOOD & BEVERAGE INTERNATIONAL - RECIPE - SEA OF CORTEZ ROCK …
From fandbi.com
15 SCALLOP BISQUE RECIPES - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
LEFT EYE - SEA OF CORTEZ | SEAFOODS.COM
From seafoods.com
SEAFOOD BISQUE | THE BLOND COOK
From theblondcook.com
SCALLOPS MAKE BISQUE LUSCIOUS | THE STAR
From thestar.com
WORLD BEST SEA FOOD RECIPES: SCALLOP BISQUE
From fishofsea.blogspot.com
BOWLS OF IRISH SCALLOP BISQUE STOCK PHOTO - IMAGE OF PUREED, …
From dreamstime.com
CULINARY GUIDE TO MEXICAN FISH AND SHELLFISH: LAS DELICIAS DEL MAR I
From mexconnect.com
SCALLOPS RECIPES - NYT COOKING
From cooking.nytimes.com
CRAB AND SHRIMP SEAFOOD BISQUE RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love