–Oscar Fingal O’Flahertie Wills Wilde, A.K.A. Oscar Wilde – 19th century author.
With St. Patrick’s Day only a week away, Irish Scallop Bisque jumped off the page when recently I perused Oana Iancu’s website – . I have the privilege of participating in a “Blog Hop” with over 60 talented food bloggers, and I get to feature a recipe of Oana’s on my blog. While her Irish Scallop Bisque can only be described as luxurious, it really is very simple to prepare. Of course the “star” of this recipe is a perfectly seared scallop, but the bisque itself is full of creamy, savory flavor.
A “perfectly seared scallop” may be a challenge for many home cooks. The key to getting a good sear lies in starting with a dry scallop. Unfortunately, most U.S. markets sell “wet” scallops that have been treated with phosphates to preserve shelf life. The phosphates cause the scallops to absorb water, and may give them a bit of an off-taste. If you’ve purchased “wet” scallops, it helps to soak in a mixture of 1 quart cold water, 1/4 cup lemon juice, and 2 tablespoons table salt for 30 minutes. If you’ve purchased “dry” scallops, skip the brine. Rinse and drain the scallops, and place atop several layers of paper towels or a clean, dry towel. Top with several more layers of paper towels. Gently press to remove moisture. Salt and pepper the scallops on both sides, and they’re ready for your smoking hot pan
If you’ve not made a bisque before, you are in for a treat with this one! A bisque is traditionally a cream and shellfish based soup of French origin. The mirepoix base in this one really bumps up the flavor, and the use of prepared shellfish stock makes this quick and easy. Of course if you have shellfish stock in your freezer, by all means, use it instead. I strongly recommend using an immersion blender to purée the soup. Pouring hot soup into a blender is messy and can be dangerous.
My husband and I enjoyed this Irish Scallop Bisque with a whole grain baguette and a bottle of French Pouilly Fuisse on our Friday night date night, and it was fabulous. If you are serving it as a starter course, I would feel comfortable using 1 scallop per bowl as shown in my photo. If you plan to serve it as a main course, I would suggest 2 to 3 scallops per serving. Bon appétit!
.
