Scallop and Corn Bisque

Bisque began as a refined French seafood soup, and this American take pairs sweet summer corn with tender sea scallops. A quick roux and cream base lets the corn shine while the scallops finish the bowl with gentle richness.

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 450 cal
• 24g protein
• 28g carbs
• 28g fat
• 3g fiber

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Ingredients

• 4 tbsp unsalted butter
• 1 medium, diced yellow onion
• 1, diced celery stalk
• 2, minced garlic cloves
• 3 tbsp all-purpose flour
• 3 cups fresh or frozen corn kernels
• 3 1/2 cups seafood or chicken stock
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 cup heavy cream
• 12 oz, side muscle removed sea scallops
• to taste kosher salt
• to taste black pepper
• pinch cayenne or smoked paprika
• 2 tbsp, snipped fresh chives or basil
• 1 tbsp, for searing olive oil or extra butter

Instructions

1. 1Melt butter in a large saucepan over medium heat. Add the onion and celery and cook until soft and lightly golden at the edges, 7 to 8 minutes.
2. 2Stir in the garlic and cook 30 seconds. Sprinkle the flour over the vegetables and cook, stirring, 2 minutes.
3. 3Add most of the corn kernels, reserving a small handful for garnish. Pour in the stock, add the thyme and bay leaf, and bring to a simmer. Cook 12 to 15 minutes until the corn is very tender.
4. 4Remove the thyme sprigs and bay leaf. Blend the soup with an immersion blender until mostly smooth, leaving a few corn bits for texture if you like. Stir in the heavy cream and keep warm over low heat. Season with salt, pepper, and cayenne or smoked paprika.
5. 5Pat the scallops very dry and season lightly with salt. Heat the remaining butter plus the olive oil in a skillet over medium-high heat until shimmering.
6. 6Sear the scallops in a single layer without crowding, 1 1/2 to 2 minutes per side, until a deep golden crust forms and the centers are just opaque. Transfer to a warm plate.
7. 7Quickly sauté the reserved corn kernels in the same skillet for 1 minute until lightly charred and sweet.
8. 8Ladle the hot bisque into bowls. Nestle three or four seared scallops on top of each serving, scatter the charred corn and snipped herbs over everything, and serve at once.