Shrimp and Scallop Bisque

  • Active Time 40m
  • Total Time 1h
  • Rating ****

4 servings

Although elegant enough for a formal gathering, this bisque also inspires curling up with a bowl and a hunk of crusty bread. Aromatic tarragon and sherry infuse the tender shrimp and scallops.


  • 2 tablespoons butter
  • 1 shallot, minced
  • 1 green onion, thinly sliced
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried tarragon
  • 1/8 teaspoon cayenne
  • 3 tablespoons flour
  • 1 cup milk
  • 1 1/2 cups seafood stock (shrimp stock if available)
  • 8 ounces shrimp (30/40), peeled, deveined and chopped into 3 sections each
  • 8 ounces bay scallops, sliced in half or quartered
  • 3/4 cup heavy cream
  • 1/4 cup medium sherry
  • 2 tablespoons lemon juice
  • Salt and freshly ground black pepper, to taste


In a large saucepan, melt the butter over medium heat. Add shallot, green onion, bay leaf, parsley, tarragon and cayenne. Cook, stirring, until the shallot and green onions are soft, about 2 minutes. Add the flour and cook, stirring constantly, until the roux is golden, about 2 minutes. Slowly stir in milk and the seafood stock. Simmer until the soup has thickened, about 3 to 4 minutes.

Add the shrimp and scallops and cook until they are cooked through, about 2 minutes. Stir in the cream, sherry, and lemon juice; and cook until just heated through. Remove the bay leaf. Season with salt and pepper, to taste.

Recipe reprinted by permission of All rights reserved.

RecID 10901

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