Scallop Bisque

4 servings


  • 5 pounds bones and trimmings from a non-oily fish, such as red snapper or flounder
  • 2 carrots, peeled and halved
  • 2 onions, halved
  • 3 stalks celery, halved
  • 2 cups dry white wine
  • 2 bay leaves
  • 1 stalk lemon grass, coarsely chopped
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • 1 pound large sea scallops
  • 1 cup heavy cream
  • 1 tablespoon chives, chopped


Make a stock by combining the fish parts, carrots, onions, celery, wine, bay leaves, lemon grass and salt to taste with 8 cups water in a large stockpot. Bring to a simmer, skim the foam and cook for 40 minutes. Strain. Return the stock to the pot and simmer until reduced by half.

Heat the olive oil in a large skillet until very hot but not smoking. Sear the scallops about 1 minute on each side. Set aside.

Strain the stock into a heavy saucepan. Add the cream. Simmer until slightly thickened, about 15 minutes. Add the scallops. Adjust seasoning. Garnish with the chives.

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Recipe reprinted by permission of World Publication, LLC. All rights reserved.

RecID 6958

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