Best Sea Of Cortez Scallop Bisque Recipes

SEAFOOD BISQUE

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.

SEAFOOD BISQUE

Steps:

• Melt 3 tablespoons of the butter in a 6 quart Dutch oven or large soup pot over medium high heat. Add shrimp and scallops and cook until all the shrimp pieces have just turned pink and are opaque, stirring frequently (about 4 minutes).
• Remove shrimp and scallops with a slotted spoon and place in a large bowl, leaving juices in pot.
• Add the remaining 3 tablespoons of butter to the pot with the juices and melt. Add celery and cook for 4 to 5 minutes, or until tender (stirring frequently). Add garlic and cook until fragrant, about 30 seconds, while continuing to stir.
• Slowly add flour while whisking to combine. Pour in half-and-half and seafood stock, while continuing to whisk.
• Bring to a simmer, stirring frequently. Simmer for 10 minutes, or until thickened, stirring frequently. Reduce heat as necessary to maintain a simmer (medium to medium-low).
• Return shrimp and scallops to pot. Add wine, Old Bay Seasoning, nutmeg, sugar, salt and pepper. Stir well to combine.
• Simmer for an additional 5 minutes, stirring occasionally.
• Sprinkle with chopped fresh parsley when serving, if desired.

CREAMY SCALLOP CHOWDER

Steps:

• Wash and drain scallops. If scallops are large, cut in half. In a small stock pot, melt butter over medium-low heat. Saute onions and mushrooms until tender.
• Stir in flour. Pour in milk and stir over medium heat until thickened and bubbly. Add wine, scallops, salt and pepper. Cook over medium heat until thickened. Serve topped with Swiss cheese and parsley.

SCALLOP BISQUE

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.

CREAMY SEAFOOD BISQUE

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.