Sea Of Cortez Scallop Bisque

Ingredients

• 3 tablespoons grapeseed oil
• 1 teaspoon minced garlic
• ½ cup minced white onion
• 12 ounces bay scallops, Sea of Cortez or Nantucket
• ½ cup dry vermouth
• 2 cups heavy cream
• 1 cup créme fraîche
• Salt and cayenne pepper
• 1 teaspoon cracked pink peppercorns, for garnish
• 4 peeled lemon segments

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    702 calories; 66 grams fat; 35 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 9 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 14 grams protein; 213 milligrams cholesterol; 989 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat 2 tablespoons oil in 3-quart saucepan over medium-low heat. Add garlic and onion and cook until soft but not brown. Set aside one-third of scallops. Add rest to pan and sauté until opaque but not brown, 3 to 4 minutes.
2. Stir in vermouth, bring to simmer, and add cream and créme fraîche. Bring to a boil, and season with salt and cayenne. Purée in a blender. Strain through fine sieve and return to a clean saucepan. Keep warm.
3. Heat remaining oil in a sauté pan over medium-high heat. Add reserved scallops and sauté, turning frequently, 5 to 6 minutes, until starting to brown. Remove from heat.
4. To serve, place sautéed scallops in center of 4 shallow soup plates. Reheat bisque and pour around scallops. Scatter pink peppercorns around, and top scallops with a lemon segment.