What do you do when you have a serious craving for a creamy, cheesy, tomato bisque, but also for deliciously seared scallops?! Well you combine the two, naturally 😉 It took a little brain power but I’ve conjured up a combination of flavors here that just can’t be beat. I happened to have a couple of jars of my canned garden tomatoes on hand but store-bought canned Roma tomatoes work perfectly as well, especially with my additional pairing of sun-dried tomatoes, whoa BABY.
If scallops don’t float your boat, fear not! You can omit them altogether and still have a perfectly decadent Tomato Parmesan bisque on your hands. OR, you can replace the scallops with some tasty pan-seared shrimp as well. (Note to self for next time…)
If you do go the scallop route however, there is some important information to note though about achieving that perfect, rich, golden outer crust when you sear them. It’s all about having control over the amount of moisture in the scallops. Overly moist scallops give off a lot of water when they cook, which causes a great deal of evaporation, which causes the scallops to steam, instead of sear. Gaining control over that moisture begins with determining whether or not your scallops are “wet” (not ideal, but fixable), or “dry.”… [read more]