Scallop & Bell Pepper Bisque

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 -2 tablespoon oil
• 7 ounces diced onions
• 1 teaspoon garlic, minced
• 1 bell pepper, deseeded and chopped (yellow, orange or red will serve, don't use green)
• 2 -4 ounces carrots
• 1/4 teaspoon celery seed
• 1/2-1 teaspoon paprika or 1/2-1 teaspoon cayenne pepper
• 1 cup water
• 3 tablespoons butter
• 5 -6 curry leaves or 1 -2 bay leaf
• 2 tablespoons flour
• 2 cups milk or 2 cups cream
• salt and pepper, to taste
• 1 lb bay scallop (thawed, if originally frozen)

Recipe

• 1 saute onions, garlic, bell pepper, carrots, celery seed and paprika in oil over medium heat for 2-5 minutes. add water and simmer for 15-20 minutes.
• 2 spoon vegetables into a food processor and process until smooth. add the cooking liquid and process until combined.
• 3 in a large saucepan, melt butter and saute curry leaves (or bay leaves) one minute. add flour and stir into butter until well combined (no clumps). add milk.
• 4 add pureed vegetables to the saucepan. simmer for 10-15 minutes over medium-low heat. season to taste with salt and pepper. add scallops and simmer for an additional 5 minutes. remove curry/bay leaves, if desired. serve hot.