Irish Scallop Bisque Recipe (2024)

5.0 from 39 votes

Irish Scallop Bisque: A Creamy Seafood Delight

Irish Scallop Bisque is a rich, creamy, and flavorful soup that is perfect for special occasions or a cozy night in. This soup is made with fresh scallops and a variety of vegetables, herbs, and spices, making it a healthy and satisfying meal option.

The origins of Irish Scallop Bisque can be traced back to the coastal regions of Ireland, where seafood is a staple ingredient in traditional cuisine. The soup is typically made with a base of shellfish broth, which is then thickened with cream and seasoned with herbs and spices. The addition of fresh scallops gives the soup a unique flavor and texture that is both savory and sweet.

Whether you are a seafood lover or just looking for a delicious and hearty soup to warm you up on a chilly day, Irish Scallop Bisque is a must-try. With its rich and creamy texture and flavorful ingredients, this soup is sure to become a favorite in your household.

Looking for a recipe,I found an unusual Irish Scallop Bisque and it seemed to be exactly what I wanted….until I discovered I had to make my stock and a lot of fish bones and trimmings were required to get a full bodied stock…which I did not have on my hands

Don’t despair! These days stock is the least of our problems….So, I decided to change some ingredients and make my version of Irish Scallop Bisque. If it is an Irish soup, I had to include the Irish cook’s staple – potatoes too:)

Table of Contents

Ingredients

The key ingredients in Irish Scallop Bisque are fresh scallops, cream, and vegetables. The scallops are the star of the dish and should be of the highest quality. They are usually sourced from local fishmongers or seafood markets. The cream adds richness and depth to the soup, while the vegetables provide flavor and texture.

Scallops – Fresh scallops are the best for this recipe. They should be cleaned and shucked before use.

Cream – Usually heavy cream is used to create a rich and creamy texture, but I went with half and half just to be sure it’s not going to be too rich.

Vegetables – Onions, celery, carrots, and potato are used to add flavor to the soup.

Herbs – Thyme and bay leaves are used to enhance the flavor of the soup.

Stock – Fish/ seafood stock is used to create a base for the soup.

Overall, Irish Scallop Bisque is a delicious and comforting soup that is perfect for a cold winter day. It is easy to make and can be served as a starter or as a main course. With its rich and creamy texture and delicate flavor, it is sure to impress your guests.

This is truly one of the most delicious soups I have made. I suggest that you save this recipe and try it! I absolutely love its rich taste. It is a keeper.

It may sound sophisticated but it is a fairly quick and easy to pull together, especially if you buy seafood stock….as I did too 🙂 You can always substitute the scallops withshrimp, crab or use lobster or fish in the soup.

How to Make Irish Scallop Bisque

Cleaning and Preparing Scallops

To start with, I always make sure to clean the scallops before cooking. I rinse them thoroughly under cold water and pat them dry with a paper towel. Then, I remove the side muscle from each scallop, which is a small, tough piece of tissue that can be chewy when cooked. This can be done easily by pulling it off with your fingers or using a small knife to cut it away.

Creating the Bisque Base

The base of the bisque is made by sautéing onion, celery, and carrots in butter until they are soft and fragrant. I then add white wine, and let it simmer until the liquid has reduced by half. Next, I add seafood stock and bay leaves, and let it simmer for about 20-25 minutes. Once the vegetables are tender and the flavors have melded together, I remove the bay leaves and celery sticks and puree the mixture in a blender until it is smooth.

Blending and Seasoning

After blending the vegetable mixture, I return it to the pot and add cream. I bring the mixture to a simmer and tun off the heat.

Meanwhile, in a pan, I heat olive oil until very hot but not smoking. I sear scallops about 2 minute on each side and then remove and set aside.

Finally, I taste the bisque and adjust the seasoning as needed, adding salt and pepper to taste. Serve the bisque in bowls, adding scallops on top and sprinkle with some fresh chopped chives.

Overall, the key to making a delicious Irish scallop bisque is to use fresh, high-quality ingredients and to take the time to develop the flavors in the base. By following these preparation techniques, you can create a rich, creamy bisque that is sure to impress your guests.

Frequently Asked Questions

What are the key ingredients in a traditional Irish scallop bisque?

To make a traditional Irish scallop bisque, you will need fresh scallops, butter, onion, carrot, celery, potato, garlic, dry white wine, tomato paste, heavy cream, and seafood stock. Some recipes may also call for herbs and spices such as thyme, bay leaves, and cayenne pepper.

How do you prepare and cook Irish scallop bisque?

To prepare Irish scallop bisque, start by sautéing onion, carrot, celery, and potato in butter until they become tender. Then add garlic and sauté until fragrant. Next, add dry white wine and continue to cook for another 5 minutes. Stir in tomato paste and cook for another couple of minutes. Add the seafood stock and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes. Once done, blend the mixture until smooth. Return the mixture to the pot and add heavy cream, scallops, and seasonings. Cook until the scallops are cooked through.

Can you substitute other seafood in a traditional scallop bisque recipe?

Yes, you can substitute other seafood in a traditional scallop bisque recipe. Some popular alternatives to scallops include shrimp, lobster, and crab. However, keep in mind that the flavor and texture of the bisque may be different depending on the seafood used. It is best to choose a seafood that complements the other ingredients in the bisque.

Irish Scallop Bisque Recipe

Recipe by Adore Foods

5.0 from 39 votes

Course: SoupsDifficulty: Easy

Servings

Ingredients

US Metric

8 large 8 sea scallops
1 tbsp 1 olive oil
1 qt 1 seafood stock, approximately 1L
3 stalks 3 celery
2 medium 2 carrots
1 large 1 potato, preferably Russet, diced
1 medium 1 yellow onion, chopped
3 tbsp 3 butter
1 tsp 1 tomato paste
1 cup 1 dry white wine
2 2 bay leaves
2 sprigs 2 thyme
1 cup 1 half and half
1 tbsp 1 chopped chives
salt and pepper

Directions

In a large saucepan, melt 3 tablespoons butter and sauté the onion, carrots, celery and potato over medium heat. Decrease the heat to medium-low and cook for 10 minutes, stirring occasionally. Add dry white wine and continue to cook for another 5 minutes. Stir in tomato paste and cook for another couple of minutes. Slowly add seafood stock, bay leaves and thyme. Cover and gently simmer for 20 minutes.
Turn off the heat, remove celery stalks, bay leaves and thyme and puree the mixture with a blender until smooth. Return the bisque to low heat, add half and half, stirring. Adjust salt and pepper. Cook for another 2 minutes.
Meanwhile, in a pan, heat olive oil until very hot but not smoking. Sear scallops about 2 minute on each side. Remove and set aside.
Serve the bisque in bowls, adding scallops on top and sprinkle with some fresh chopped chives.