Sweet Corn Scallop Cream Bisque

Born from French shellfish soups, bisque gets an American spin with sweet corn and golden-seared scallops. A splash of sherry and thyme deepen the creamy bowl into cozy dinner comfort.

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 395 cal
• 24g protein
• 22g carbs
• 24g fat
• 3g fiber

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Ingredients

• 1 lb dry sea scallops
• 3 cups fresh corn kernels
• 4 tbsp unsalted butter
• 2 shallots
• 2 garlic cloves
• 2 tbsp all-purpose flour
• 3.5 cups seafood stock
• 1 cup heavy cream
• 1/4 cup dry sherry
• 1 tsp fresh thyme leaves
• 1/4 tsp cayenne pepper
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chives
• 1 tbsp olive oil

Instructions

1. 1Pat scallops very dry and season lightly with salt and pepper. Heat olive oil in a large nonstick skillet over high heat until nearly smoking.
2. 2Sear scallops 90 seconds per side until deeply golden with a caramelized crust but still translucent in the center. Transfer to a plate; they will finish in the bisque.
3. 3In a Dutch oven melt butter over medium heat. Add minced shallots and cook 4 minutes until soft and sweet. Stir in minced garlic for 30 seconds.
4. 4Add half the corn kernels and cook 5 minutes, stirring, until they begin to caramelize and smell toasty. Sprinkle flour over and cook 2 minutes to coat.
5. 5Deglaze with sherry, scraping the bottom, and let it reduce by half, about 1 minute. Pour in seafood stock and remaining corn.
6. 6Bring to a simmer and cook 10 minutes until corn is tender. Remove from heat and blend half the soup with an immersion blender until creamy but still chunky.
7. 7Return pot to low heat, stir in heavy cream, thyme, and cayenne. Simmer gently 3 minutes—do not boil—so the bisque turns luxurious.
8. 8Nestle seared scallops into the bisque and warm 2 minutes just until heated through. Taste for salt and pepper.
9. 9Ladle into bowls, scatter snipped chives over the top, and serve hot while the scallops stay tender.