Name: Scallop Bisque with Carrots, Celery, Tomatoes, Parsley & Crispy Bacon
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 12 slices bacon; 6 medium carrots; 6 sticks celery; 1420 ml chicken or vegetable broth; 3 (398 ml) cans diced tomatoes; 355 ml heavy whipping cream; 1 small bunch Italian (flat-leaf) parsley; 1.02 kg sea scallops; 1 ½ medium yellow onions; all-purpose flour; black pepper; cayenne pepper; paprika; salt

Scallop Bisque with Carrots, Celery, Tomatoes, Parsley & Crispy BaconScallop Bisque with Carrots, Celery, Tomatoes, Parsley & Crispy Bacon — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

12 slices bacon

6 medium carrots

6 sticks celery

1420 ml chicken or vegetable broth

3 (398 ml) cans diced tomatoes

355 ml heavy whipping cream

1 small bunch Italian (flat-leaf) parsley

1.02 kg sea scallops

1 ½ medium yellow onions

all-purpose flour

black pepper

cayenne pepper

paprika

salt

Instructions

Wash and dry the fresh produce.

Peel, trim, and small dice carrots; trim and small dice celery. Place both in a large bowl.

Peel, halve, and small dice onions; add to the bowl with the carrot and celery.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add half of the parsley to the bowl with the veggies (reserve remaining parsley for serving).

Small dice bacon.

Preheat a large pot over medium-high heat.

Once the pot is hot, add bacon and cook, stirring occasionally, until crispy, 6-7 minutes.

Meanwhile, pat the scallops dry with paper towels and place on a plate; season with salt and pepper on both sides.

Using a slotted spoon, remove the bacon to a clean, paper towel-lined plate. (Reserve pot with drippings for the next step.)

Return pot with drippings to medium-high heat. Working in batches if necessary, add scallops in a single layer; cook until golden brown and opaque throughout, 1½-2 minutes per side. Once done, add to the plate with the bacon. (Reserve pot with drippings for the next step.)

Return pot with drippings to medium heat. Add the veggies and cook, stirring occasionally, until softened, 7-8 minutes.

Add flour to the pot with the veggies and cook, stirring frequently, for 2 minutes.

Slowly add broth to the pot, while stirring constantly, and bring to a simmer. Once simmering, cook, stirring occasionally, until thickened, about 5 minutes.

Meanwhile, chop scallops into bite-sized pieces.

Add tomatoes, cream, and spices to the pot; stir to combine the soup and remove from heat. Purée with an immersion or regular blender (return soup to the pot).

To serve, divide soup between bowls; top with scallops, bacon, and reserved parsley. Enjoy!

Open this recipe in Flambette