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Ingredients
3 tablespoons grapeseed oil
1 teaspoon minced garlic
½ cup minced white onion
12 ounces bay scallops, Sea of Cortez or Nantucket
½ cup dry vermouth
2 cups heavy cream
1 cup créme fraîche
Salt and cayenne pepper
1 teaspoon cracked pink peppercorns, for garnish
4 peeled lemon segments
Nutritional analysis per serving (4 servings)
12 grams carbs; 188 milligrams cholesterol; 701 calories; 15 grams monosaturated fat; 10 grams polyunsaturated fat; 34 grams saturated fat; 64 grams fat; 2 grams trans fat; 1 gram fiber; 752 milligrams sodium; 15 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
I just love scallops & this recipe has me wanting more. Very delicious and rich! Good for a nice fall day to warm up your insides. griffin
Scallops are my favorite seafood. I make scallops wrapped in bacon broiled with butter & brown sugar They are to die for. griffin
Will sea scallops work just as well? I find in my experience they have a much richer flavor.