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Scallop Bisque
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Kylemore Lake Shoreline, County Mayo,
Connaught, Ireland
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Cummins, Richard
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Scallop Bisque
Denis Lenihan - Ashford Castle, Ireland
Saveur Archives
5 pounds bones and trimmings from a non-oily fish,
such as red snapper or flounder
2 carrots, peeled and halved
2 onions, halved
3 stalks celery, halved
2 cups dry white wine
2 bay leaves
1 stalk lemon grass, coarsely chopped
Salt
2 tablespoons extra-virgin olive oil
1 pound large sea scallops
1 cup heavy cream
1 tablespoon chopped chives
1. Make a stock by combining fish parts, carrots, onions, celery, wine,
bay leaves, lemon grass, and salt to taste with 8 cups water in a large stockpot. Bring to
a simmer. skim foam, and cook for 40 minutes.
Strain. Return
stock to pot and simmer until
reduced by half.
2. Heat olive oil in a large skillet until very hot but not smoking. Sear
scallops about 1 minute on each side. Set aside.
3. Strain stock into a heavy saucepan. Add cream. Simmer until slightly
thickened, about 15 minutes. Add scallops. Adjust seasoning. Garnish
with chives. Serves
4.
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