Crab and Scallop Bisque
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Ingredients
- 3 Tb Butter
- 2 Green Onions chopped
- 3 Celery stalk chopped
- 2 Garlic Cloves minced
- 1 tsp Salt
- 1 tsp Black Pepper
- 3 Tb Flour
- 2.5 C Milk
- 1 Tb Tomato Paste
- 1 C Heavy Cream
- 3 6 oz Cans Lump Crap Meat
- 12 oz Scallops cooked and quartered
- 2 Tb Dry Sherry
Ingredients
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Instructions
- Cook the Scallops and set aside
- Over Medium-low heat melt the butter. Then add the Green Onion, Celery, Garlic, Salt & Pepper Saute until tender
- Warm the Milk in a separate pan
- Stir the Flour in with the Butter and Veggies. Continue to cook for 2 minutes
- Slowly stir the Milk into the Flour mixture. Increase the heat to Medium and continue to cook until thickened.
- Stir in the Tomato Paste and Heavy Cream. Use an immersion blender to puree the mix.
- Stir in the Sherry and fold in the Crab and Scallops. Bring to a simmer
Recipe Notes
Garnish with chopped Parsley and/or Diced Green Onions.
Substitute small Shrimp for the Scallops
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