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Tomato Parmesan Scallop Bisque

Rich and creamy Tomato Parmesan Bisque combined with perfectly seared Scallops for a truly decadant combination of flavors.
Course Soup
Cuisine American
Keyword comfort food, easy dinner recipe, Tomato Bisque
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 10 servings
Calories 364 kcal
Author Stephanie

Ingredients

Bisque:

  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 9 tablespoons butter, separated 1 stick + 1 Tablespoon
  • 28 oz. plum tomatoes 1 can
  • 1/2 cup sun dried tomatoes
  • 2 Tablespoons olive oil
  • 1.5 teaspoons dried oregano
  • 1/3 cup fresh basil roughly chopped
  • 1 bay leaf
  • 1 pinch red pepper flakes optional
  • 1 Tablespoon tomato paste
  • 4 cups chicken stock OR seafood stock*
  • ½ flour
  • 1 cup half and half
  • 1 cup whole milk
  • 1.5 cups grated Parmesan cheese
  • Salt/pepper to taste

Scallops:

  • 10 large sea scallops
  • 3 Tablespoons vegetable or canola oil
  • ¼ cup lemon juice & 2 tablespoons salt are needed to “fix” wet scallops see info above
US Customary - Metric

Instructions

Preparing the Bisque:

  1. 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.
  2. 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.
  3. 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. (I like to let mine simmer all afternoon if I’m able, it just gives the flavors that much more time to blend together).
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Whisk in the Parmesan until smooth. Reduce the heat to low and continue to heat, covered.

Searing the Scallops

  1. Important! Read above instructions to determine if you have wet or dry scallops before performing the instructions below! [/b]
  2. Rinse your scallops, pat them dry, and place them in between 6 paper towels, (3 on top, 3 on the bottom) for 15 minutes.
  3. Season each side of the scallops with a sprinkling of pepper if desired.
  4. 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 quickly.
  5. Use enough oil to create a light coating over your pan, 3 tablespoons might be more than you need, it depends on the size of your pan.
  6. *Note: Using regular butter instead of oil will cause little black flecks to appear on your scallops from the burnt milk solids.
  7. Heat the oil over medium high heat until it starts to smoke lightly. Add the scallops and let them sit undisturbed for about 2 minutes, (It’s important to time this accurately). When it’s been nearly that amount of time, take a peek at the bottom of one. When a rich, golden crust has formed, they’re ready to flip. The second side may be ready more quickly, around the 1.5 minute mark.
  8. Once they’re of your desired color and texture, transfer them to a paper towel lined plate. Ladle the soup in to serving bowls and top each with a beautiful seared scallop! Bon appetite!
Nutrition Facts
Tomato Parmesan Scallop Bisque
Amount Per Serving
Calories 364 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 12g75%
Cholesterol 61mg20%
Sodium 642mg28%
Potassium 738mg21%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 8g9%
Protein 15g30%
Vitamin A 3535IU71%
Vitamin C 18.6mg23%
Calcium 259mg26%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.