This creamy Irish scallop bisque is packed with luxurious and decadent flavors. Curl up with a warm bowl of this scallop bisque and some cheesy garlic bread for the ultimate seafood comfort food!
Honestly, I’ve never made scallop bisque before this. Last July when we visited Anchorage, we made a small trip to Alyeska Resort. And amongst things to do there, Seven Glaciers Restaurant, a mountain-top luxury, fine dining restaurant had some rave reviews. So we decided to visit the place. The restaurant is set in a gorgeous location overlooking the glaciers. It is a nice little romantic spot. It is anything but romantic when you are with kids..haha 😀
This scallop bisque is what my DH ordered as an appetizer. I obviously had to taste it, and it was love at the first slurp!!! That creamy, buttery, rich mouthfeel of that scallop bisque is what I remember till date! It is one of the best bisques I’ve ever had and I knew I was going to try making it when I returned home.
So today’s post is all about this delicious scallop bisque.
- WHAT IS A BISQUE ANYWAY?
- WHAT IS THE DIFFERENCE BETWEEN A BISQUE AND A SOUP?
- HOW TO MAKE SCALLOP BISQUE?
- LOOKING FOR MORE COZY SOUP RECIPES, THEN YOU MAY ENJOY THESE
- STEP BY STEP INSTRUCTIONS TO MAKE SCALLOP BISQUE
- HOW TO MAKE IRISH SCALLOP BISQUE?
- Scallop Bisque Recipe | Irish Scallop Bisque
WHAT IS A BISQUE ANYWAY?
Bisque pronounced as ‘bisk’ is a thick, creamy French soup made with strained shellfish broth. It may be lobster, langoustine, crab, shrimp, or crawfish.
It is thought the name is derived from Biscay , as in Bay of Biscay, but the crustaceans are certainly bis cuites “twice cooked” (by analogy to a biscuit) for they are first sautéed lightly in their shells, then simmered in wine and aromatic ingredients, before being strained, followed by the addition of cream. { Wiki }
Bisque is mainly used to refer to soups made with seafood broth. It is sometimes added to other cream based soups like tomato bisque.
WHAT IS THE DIFFERENCE BETWEEN A BISQUE AND A SOUP?
While all bisques are basically soups, not all soups are bisques.
Bisques tend to have more cream than any cream-based soup. The bisque gets its thickness and creamy texture from the early addition of cream to the recipe. A roux or rice is added sometimes to thicken the bisque. The cream is always added towards the end in soups. The soup is simmered for a few minutes or else the heat can cause the cream to split.
HOW TO MAKE SCALLOP BISQUE?
I found a great recipe to make this bisque from Saveur . The recipe calls for bones and trimmings from a non-oily fish like flounder, red snapper and making a seafood stock with carrots, onions, celery, bay leaves, wine, lemongrass, and salt to taste. Cook the stock for 40 minutes.
Strain the stock, add the cream and simmered for another 15 minutes.
The scallops are added into the bisque.
I couldn’t find any fish bones or trimming in any of the stores. So, a seafood stock was a good substitute as per another recipe’s recommendation that I came across and which I’ve adapted.
I also did add tomato paste because the scallop bisque that I had at that restaurant had a light orangish hue. I also added some lemongrass paste, since I had a bottle of the paste that I picked up from World Market sitting in my pantry. It added such a bright flavor to the scallop bisque, kind of cuts down the richness from the cream. Potato is not a conventional ingredient in bisque, but I think it adds a wonderfully thick and creamy texture.
This scallop bisque is absolutely delicious and tastes really heavenly when topped with those beautifully seared scallops. The sweet taste of the sea scallops and the creaminess of the bisque makes this Irish scallop bisque out of this world!
If you love seafood, you ought to try this beautiful dish. If you can make your own seafood stock, that would really take this bisque up a notch higher, as the flavors of stock cook with the reduced cream are something that you will really remember for a long time! I still do from that first slurp!
I think this scallop bisque would be a wonderful starter or light main course for a cozy date night. Valentine’s day is not far off, so bookmark this recipe and give it a go 🙂
LOOKING FOR MORE COZY SOUP RECIPES, THEN YOU MAY ENJOY THESE
- Instant Pot Carrot Ginger Soup
- Pumpkin Soup From Scratch
- Hot & Sour Vegetable Soup
- Sweet Corn Veggie Soup
- Instant Pot Chicken Noodle Soup
STEP BY STEP INSTRUCTIONS TO MAKE SCALLOP BISQUE
1.Melt butter in a large dutch pot or heavy-bottomed soup pot over medium heat, add carrots, onions, potatoes, and celery and sauté over medium heat until the veggies are slightly tender, about 6-8 minutes. Season the veggies with some salt.
2.Add the minced garlic, and sauté until fragrant, about 30 seconds.
3.Add tomato paste, lemongrass paste, sugar and cook for another 2 minutes.
4.Add the dry white wine, mix well. Cook for another 5 minutes.
5.Add the seafood stock, along with bay leaves, and thyme, mix well, lower the heat, and simmer for 20 minutes.
6.Turn off the heat. Discard the celery, bay leaves, and thyme stalks.
7.Blend the contents in the dutch pot with an immersion blender or wait for it to cool, transfer into a blender and blend the bisque in batches until you have a smooth pureé.
8.Return the bisque to low heat and add the heavy cream, stirring. Adjust salt and pepper. Simmer the bisque for another two minutes.
9.To sear the scallops: Remove the small side muscle from the scallops. Rinse with water and pat dry thoroughly with paper towels. Heat oil in a skillet until hot, but not smoking. Season the scallops with salt and pepper, place the scallops on the heated skillet, sear on one side for 1.5 to 2 minutes. Season the other side with salt and pepper, flip and cook the other side for another 1 & 1/2 minute.
10.To serve scallop bisque: Ladle the bisque in a shallow bowl, place 1-2 scallops in the center. Drizzle some extra virgin olive oil or heavy cream if desired.
NOTES
- You may omit the celery if you want to skip an additional step of fishing out the celery from the stock. Pureeing the celery ruins the texture, even if you strain the puree, you can still feel the fibers.
- You may substitute seafood stock for chicken stock, though the seafood flavor will not be as prominent.
- You may drizzle some hot sauce if you like a spicy bisque.
- This recipe makes approx 4.5 cups of bisque, which is perfect for 4 people if serving as an appetizer or good for 2 people if serving as a light main course along with some salad.
HOW TO MAKE IRISH SCALLOP BISQUE?
Scallop Bisque Recipe | Irish Scallop Bisque
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1/2 lb large sea scallops, about 8
- 3 tbsp butter
- 1 tbsp oil
- 1 medium white/yellow onion, chopped
- 3 stalks celery, diced into 2 inches,
- 1 Russet potato, diced into 1 inch cubes
- 2 carrots, diced into coins
- 1 garlic clove, minced
- 1 to 2 tbsp tomato paste
- 1/2 to 1 tbsp lemongrass paste, optional
- 1/2 tsp sugar
- 1 cup dry white wine
- 3 cups seafood stock
- 2 bay leaves
- 2-3 fresh thyme sprigs, or 1 tsp dried thyme
- 1 cup heavy cream
- Salt, to taste
- 1/4 tsp Freshly cracked black pepper, or to taste
Instructions
- Melt butter in a large dutch pot or heavy-bottomed soup pot over medium heat, add carrots, onions, potatoes, and celery and sauté over medium heat until the veggies are slightly tender, about 6-8 minutes. Season the veggies with some salt.
- Add the minced garlic, and sauté until fragrant, about 30 seconds.
- Add tomato paste, lemongrass paste, sugar and cook for another 2 minutes.
- Add the dry white wine, mix well. Cook for another 5 minutes.
- Add the seafood stock, along with bay leaves, and thyme, mix well, lower the heat, and simmer for 15 minutes.
- Turn off the heat. Discard the celery, bay leaves, and thyme stalks.
- Blend the contents in the dutch pot with an immersion blender or wait for it to cool, transfer into a blender and blend the bisque in batches until you have a smooth pureé.
- Return the bisque to low heat and add the heavy cream, stirring. Adjust salt and pepper. Simmer the bisque for another two minutes.
- To sear the scallops: Remove the small side muscle from the scallops. Rinse with water and pat dry thoroughly with paper towels. Heat oil in a skillet until hot, but not smoking. Season the scallops with salt and pepper, place the scallops on the heated skillet, sear on one side for 1 & 1/2 to 2 minutes. Season the other side with salt and pepper, flip and cook the other side for another 1 & 1/2 minutes.
- To serve scallop bisque: Ladle the bisque in a shallow bowl, place 1-2 scallops in the center. Drizzle some extra virgin olive oil or heavy cream if desired.
Notes
- You may omit the celery if you want to skip an additional step of fishing out the celery from the stock. Pureeing the celery ruins the texture, even if you strain the puree, you can still feel the fibers.
- You may substitute seafood stock for chicken stock, though the seafood flavor will not be as prominent.
- You may drizzle some hot sauce if you like a spicy bisque.
- This recipe makes approx 4.5 cups of bisque, which is perfect for 4 people if serving as an appetizer or good for 2 people if serving as a light main course along with some salad.
- Recipe adapted from here
I would love to hear from you! Please feel free to write to me about your suggestions or feedback at aromaticessence77@gmail.com.
You can also follow me on :
Regards,
Freda
Scallop Bisque Recipe | Irish Scallop Bisque
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1/2 lb large sea scallops, about 8
- 3 tbsp butter
- 1 tbsp oil
- 1 medium white/yellow onion, chopped
- 3 stalks celery, diced into 2 inches,
- 1 Russet potato, diced into 1 inch cubes
- 2 carrots, diced into coins
- 1 garlic clove, minced
- 1 to 2 tbsp tomato paste
- 1/2 to 1 tbsp lemongrass paste, optional
- 1/2 tsp sugar
- 1 cup dry white wine
- 3 cups seafood stock
- 2 bay leaves
- 2-3 fresh thyme sprigs, or 1 tsp dried thyme
- 1 cup heavy cream
- Salt, to taste
- 1/4 tsp Freshly cracked black pepper, or to taste
Instructions
- Melt butter in a large dutch pot or heavy-bottomed soup pot over medium heat, add carrots, onions, potatoes, and celery and sauté over medium heat until the veggies are slightly tender, about 6-8 minutes. Season the veggies with some salt.
- Add the minced garlic, and sauté until fragrant, about 30 seconds.
- Add tomato paste, lemongrass paste, sugar and cook for another 2 minutes.
- Add the dry white wine, mix well. Cook for another 5 minutes.
- Add the seafood stock, along with bay leaves, and thyme, mix well, lower the heat, and simmer for 15 minutes.
- Turn off the heat. Discard the celery, bay leaves, and thyme stalks.
- Blend the contents in the dutch pot with an immersion blender or wait for it to cool, transfer into a blender and blend the bisque in batches until you have a smooth pureé.
- Return the bisque to low heat and add the heavy cream, stirring. Adjust salt and pepper. Simmer the bisque for another two minutes.
- To sear the scallops: Remove the small side muscle from the scallops. Rinse with water and pat dry thoroughly with paper towels. Heat oil in a skillet until hot, but not smoking. Season the scallops with salt and pepper, place the scallops on the heated skillet, sear on one side for 1 & 1/2 to 2 minutes. Season the other side with salt and pepper, flip and cook the other side for another 1 & 1/2 minutes.
- To serve scallop bisque: Ladle the bisque in a shallow bowl, place 1-2 scallops in the center. Drizzle some extra virgin olive oil or heavy cream if desired.
Notes
- You may omit the celery if you want to skip an additional step of fishing out the celery from the stock. Pureeing the celery ruins the texture, even if you strain the puree, you can still feel the fibers.
- You may substitute seafood stock for chicken stock, though the seafood flavor will not be as prominent.
- You may drizzle some hot sauce if you like a spicy bisque.
- This recipe makes approx 4.5 cups of bisque, which is perfect for 4 people if serving as an appetizer or good for 2 people if serving as a light main course along with some salad.
- Recipe adapted from here
Dahi puri recipe | dahi batata puri with step-by-step pictures. This is yet another scrumptious, Indian street food. Learn how to make it at home from scratch instead and enjoy it guilt-free to your heart’s content!
Dahi Puri, also known as dahi batata puri or dahi sev batata puri is another version of the popular pani puri or golgappa. Both are similar, except in dahi puri, dahi (yogurt) is added after filling the puri with ragda-potato mixture, and the three chaat chutney’s. The puri is then topped with sev (thin strands of deep-fried, spiced gram flour), and hence the name dahi sev batata puri.
Batata is potatoes in Marathi. This chaat is more of Maharashtrian street food, but I’m sure people all over the country love it as much.
I actually intended sharing pani puri today, had the whole draft ready, and then I just couldn’t find the pictures, Sighh! That is such a nightmare for any blogger. Like 3-4 hour’s of work lost! 🙁 But don’t worry, I know I promised that I would be sharing pani puri in my coming post, and I’ll do so the next time I make some pani puri again.
Thankfully, I had these dahi poori images and decided on sharing that instead. It’s no secret here about my love for chaat. Five years ago, I wouldn’t have imagined making chaat at home. It was a no-brainer, hopping over to your favorite street joint and enjoying some yummy chaat. But the absence of that luxury here taught me to make my own chaat at home, which we now enjoy without having second thoughts!
- INGREDIENTS FOR DAHI PURI CHAAT
- YOU MAY ALSO ENJOY THESE POPULAR INDIAN STREET FOOD RECIPES
- STEP BY STEP INSTRUCTIONS TO MAKE DAHI BATATA PURI | DAHI POORI
- HOW TO MAKE DAHI PURI | DAHI GOLGAPPA?
- Dahi Puri Recipe | How To Make Dahi Puri
INGREDIENTS FOR DAHI PURI CHAAT
To make dahi aloo puri , you will need,
- Golgappa puri
- 3 chaat chutney’s {mint-coriander, date-tamarind, and red chilli garlic chutney’s}
- Filling or stuffing {ragda/mashed potatoes (batata)/sprouts}
- Nylon sev
- Finely chopped onions (optional)
- Spices to add more zing i.e red chilli, black salt, chaat masala, and roasted cumin powder.
That’s about it! It may look like a long list and a chore to do. But believe me, with a little prep work, it is easy to put this together. You may use store-bought fried puri’s or make them at home. Also, try and prepare the chutney’s a day ahead, especially the sweet chutney since that is the only time consuming one. The dried red chillies need to be soaked for the red chutney. Plan these things a day in advance so you have minimal prep work to make dahi batata sev puri.
YOU MAY ALSO ENJOY THESE POPULAR INDIAN STREET FOOD RECIPES
- Dabeli
- Ragda Patties
- Veg Frankie
STEP BY STEP INSTRUCTIONS TO MAKE DAHI BATATA PURI | DAHI POORI
FOR THE RAGDA
1.Wash and soak the dried peas overnight in sufficient water.
2.Next morning pressure cook with turmeric, red chilli powder, and salt to taste. Cook until the peas are tender and a little mushy. Set aside.
TO MAKE DAHI PURI
1.Crack the puri gently in the center with the tip of your fingers. Add in some ragda filling or any other filling of your choice.
2.Next, add some mashed potatoes and chopped onions. Drizzle about a teaspoon each of red, green and sweet chutney’s.
3.Add spoonfuls of yogurt over each puri. Top with some more red, green and sweet chutney’s if desired. Sprinkle red chilli, black salt, chaat masala, and roasted cumin powder, to taste.
4.Sprinkle nylon sev, garnish with some cilantro/coriander leaves, and some pomegranate arils. Gobble it up immediately or else it will get soggy!
NOTE
- The quantities of chutney’s and spice powders are a rough estimate since everyone has their own specific tastes. Adjust the chutneys and spices to sprinkle, as per your desired heat, tang, and sweetness.
HOW TO MAKE DAHI PURI | DAHI GOLGAPPA?
Dahi Puri Recipe | How To Make Dahi Puri
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the ragda
- 1/2 cup dried peas
- 1/8 tsp ground turmeric
- 1/4 tsp red chilli powder
- Salt, to taste
For dahi batata puri
- 25 to 30 golgappa puri
- 2 medium boiled potatoes, mashed roughly and seasoned with salt
- 1 cup finely chopped onion
- 2 cups chilled yogurt/dahi, whisked until smooth
- 1/2 cup red chilli garlic chutney, or as required
- 1/2 cup green chaat chutney, or as required
- 3/4 cup sweet chutney, or as required
- 1 tsp red chilli powder
- 1 tsp chaat masala
- 1 tsp black salt
- 1 tsp roasted cumin powder
- 1 cup nylon sev
- 1/4 cup finely chopped coriander leaves, for garnish
Instructions
FOR THE RAGDA
- Wash and soak the dried peas overnight in sufficient water.
- Next morning pressure cook with turmeric, red chilli powder, and salt to taste. Cook until the peas are tender and a little mushy. Set aside.
TO MAKE DAHI PURI
- Crack the puri gently in the center with the tip of your fingers. Add in some ragda filling or any other filling of your choice.
- Next, add some mashed potatoes and chopped onions. Drizzle about a teaspoon each of red, green and sweet chutney’s.
- Add spoonfuls of yogurt over each puri. Top with some more red, green and sweet chutney’s if desired. Sprinkle red chilli, black salt, chaat masala, and roasted cumin powder, to taste.
- Sprinkle nylon sev, garnish with some cilantro/coriander leaves, and some pomegranate arils. Gobble it up immediately or else it will get soggy!
Notes
- The quantities of chutney’s and spice powders are a rough estimate since everyone has their own specific tastes. Adjust the chutneys and spices to sprinkle, as per your desired heat, tang, and sweetness.
I hope you enjoyed this easy dahi batata puri recipe ! I would love to hear from you if you try this recipe. Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
