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.
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.