Tomato Bisque with Scallops
This Creamy Tomato Bisque recipe has an optional addition of perfectly seared scallops and a sprinkle of Parmesan and basil! This is an easy soup recipe you''ll make again and again!
In a large soup pot over medium heat, melt one Tablespoon of butter and 2 Tablespoons of olive oil. Stir in the diced onions, carrots, and celery and cover the pot and cook until the vegetables have softened, about 5 minutes.
Add the plum tomatoes, (juice and all), along with the sun dried tomatoes. If the sun dried tomatoes were in oil, they can still contain a light coating of oil when added to the bisque.
Stir in the oregano, basil, bay leaf, red pepper flakes, tomato paste, and chicken or seafood stock. Reduce heat to medium low and let it simmer, covered, for 45 minutes or more.
Remove the bay leaf and use an [u][b][url:1]immersion blender[/b][/u] to blend it to your desired consistency, a little remaining texture doesn’t hurt! If you don’t have an immersion blender, you can ladle the soup into a blender and mix it in batches.
Next, prepare the roux by melting a stick of butter in a sauce pan. Slowly whisk in ½ cup flour and cook for 3-4 minutes, stirring constantly, to rid the mixture of the flour taste.
Gradually add a cup of bisque to the flour mixture, whisking constantly. This will turn into a very thick paste. Whisk in 2 more cups of the tomato soup, then stir that mixture back into the soup pot.
In a large bowl, combine the half and half and milk, and slowly pour in a ½ cup of bisque to temper it. This prevents the dairy from curdling by adding it quickly to hot soup. Next, pour this mixture into the bisque.
Important! Read above instructions to determine if you have wet or dry scallops before performing the instructions below! [/b]
Rinse your scallops, pat them dry, and place them in between 6 paper towels for 15 minutes.
Use a cast iron skillet if possible, one large enough to cook the scallops without touching one another, so that the moisture around them can evaporate.
Heat 2-3 Tablespoons oil to a cast iron skillet over medium high heat
Add the scallops and let them sit undisturbed for about 2 minutes, (It’s important to time this accurately). When a rich, golden crust has formed, they’re ready to flip. Heat for another 1.5 minutes, then set aside.
Ladle the soup in to serving bowls. Sprinkle generously with Parmesan cheese and top each with a beautiful seared scallop.
Calories: 364kcal, Carbohydrates: 17g, Protein: 15g, Fat: 26g, Saturated Fat: 12g, Cholesterol: 61mg, Sodium: 642mg, Potassium: 738mg, Fiber: 2g, Sugar: 8g, Vitamin A: 3535IU, Vitamin C: 18.6mg, Calcium: 259mg, Iron: 1.4mg