scallop bisque

Scallop Bisque with Sage

Sea scallops make not just an exquisite scallop bisque but also an easy one! Because the large, buttery meats come pre-shelled, all you need to do is add them to a shellfish stock, puree it all together and add additional herbs, cream and seasonings. You can have it all ready within a half hour, easily. 

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author Craig Fear


  • 4 TBSPs unsalted butter
  • 1 medium yellow onion
  • 1 stalk carrot
  • 1 stalk celery
  • 1 ½ pound sea scallops
  • ¼ cup dry white wine
  • 4 cups lobster broth or clam juice
  • ¼ cup white rice
  • 1 bay leaf
  • 1-2 cups heavy cream
  • ¼ cup fresh sage about 8 to 10 leaves, loosely packed and chopped
  • Sea salt to taste

Optional seasonings, to taste


  1. Melt butter over medium heat in a medium-sized stock pot and add onion, carrot and celery and saute about 5 minutes until softened and fragrant.
  2. Roughly chop 1 pound of sea scallops (reserve the other ½ pound), add to the veggies and cook for about 3-4 minutes.
  3. Add white wine and cook for 2-3 more minutes.
  4. Add stock and white rice. Bring to a boil, cover, reduce heat to a steady simmer and cook for about 12-15 minutes or until rice is cooked.
  5. While rice is cooking, in a separate pan, sear the remaining ½ pound of scallops in butter or oil, a few minutes per side until browned, and cooked through. Remove from the pan and set aside.

  6. When rice is cooked through, add sage and remove the stockpot from the stove top. Puree the bisque with a handheld immersion blender. Be very careful not to splatter hot soup!
  7. Add 1 cup of cream and stir in. Add salt, to taste. Add up to 1 more cup of cream, if desired.
  8. Ladle into individual bowls and add optional seasonings, to taste. Add 1 or 2 of the reserved scallops to each bowl.