Sarasota'S Best Scallop Bisque - cooking recipe

Ingredients

1 lb bay scallop, chopped
1/2 cup fennel, thin sliced
2 shallots, fine diced
1 teaspoon garlic
1 large potato, peeled and diced
1 celery rib, diced
3 cups heavy cream
1 cup chicken broth (use a bit more chicken stock if you prefer the bisque a bit thinner)
1 cup clam juice
1/4 cup sherry wine
1 teaspoon fresh thyme
1 bay leaf
salt
ground black pepper
olive oil (to saute the shallots and fennel)
Garnish
12 large sea scallops (I like to use 2-3 per skewer, depending the serving size, you can always add a few more if you like)
1/2 cup dried breadcrumbs
salt
pepper
1 egg
1 tablespoon butter
fresh chives
1 dash paprika

Preparation

Scallops -- In a large pot on medium heat add the olive oil and then the scallops and saute until slightly sauteed. Literally just 1 minute. Remove and set to the side to let drain.
Vegetable Base -- Then in the same pot (if necessary you can add a little more olive oil to saute the vegetables, but it should be ok. Then add the shallots, fennel, celery and potato and saute until soft. About 3-4 minutes. Then add in the bay leaf chicken or vegetable broth, clam juice and cook until the vegetables are tender. 20 minutes or so.
Scallops -- Remove the bay leaf, then add the scallops back in and with an immersion blender or you can use a regular blender, blend the scallops and vegetable mixture until thick, creamy and smooth.
Finishing -- Add in the fresh thyme, sherry, cream, salt and pepper to taste. Keep on medium low to let it heat up. Now if you like it thinner you can add a little more chicken stock, and if you like it thicker you could make a little \"slurry\" with corn starch and water to help thicken the soup, but I don't find it necessary. It should be just about perfect.
Garnish -- My favorite part. I take some nice big sea scallops patted dry and dredge in egg mixed with salt and pepper, and then the bread crumbs. Then in a small non-stick skillet, melt the butter and saute until golden brown on each side. Just 2-3 minutes per side is all it takes. Then I just add 2-3 scallops per wood skewer and add to the bisque. Some chopped chives and a dash of paprika make for a extremely elegant soup. And the fresh sauteed scallops just taste so good with the creamy soup.
I don't make this for everyday soup, but for a casual or even formal dinner party it is always a show stopper. The soup can easily be made ahead and then reheated. Then just saute your skewered scallops as a garnish and serve. It really is a great soup.