Rustic Scallop Shrimp and Corn Bisque
Rustic cooking is unrefined and straightforward but also warm and inviting. This scallop shrimp and corn bisque is a rustic seafood bisque perfect for any fall or winter meal.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: stovetop
- Cuisine: Cajun
- Diet: Gluten Free
- 4 tablespoons unsalted butter
1 cup chopped green onion
- 2 tablespoons minced garlic
- 1/2 cup sauerkraut, drained and chopped
- 1/2 cup white rice, dry
- 1 cup heavy whipping cream
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 1/2 teaspoon cayenne pepper, ground
- 6 cups chicken stock
- 1 pound shrimp, peeled and deveined
- 1 pound scallops
- 1 can of smoked clams, drained and patted dry
- 4 ears fresh sweet corn
- 3 tablespoons chopped parsley
- 3 tablespoons chopped green onion tops
- Sea salt
- Extra butter
- In a 5.5 quart dutch oven, melt butter and saute onions and garlic until they turn soft.
- Reduce the heat to medium-low and add the rice, sauerkraut, cayenne, and black pepper in with the butter and onions, stir and cook for about 2 more minutes.
- Add the chicken stock, and bring to a simmer.
- Reduce heat to low, add one bay leaf, cover, and simmer for about 30 minutes until the rice is soft.
- Remove the bay leaf, stir in the cream, then using an immersion blender or in batches in a countertop blender, puree the soup until completely smooth. If using a countertop blender only fill it halfway when blending hot ingredients.
- On low heat bring the soup back up to a very low simmer with occasional stirring.
- Shuck the corn and carefully cut it off the cob. Reserve about 1/4 cup for garnish, and add the rest to the soup.
- Add the smoked mussels and parsley to the soup.
- In a skillet over high heat, melt about 1 tablespoon of butter. once the melted fat beings to smoke, sear the scallops for about 1 minute on each side.
- In the same pan sear the shrimp. Again, you want the pan to be smoking hot and you only need to cook the shrimp briefly, maybe 30 seconds on each side.
- Add the shrimp and scallops to the pot of soup. (You can reserve a few for plating if you care about presentation)
- Continue cooking the soup on low heat for about 30 more minutes, stirring frequently. Taste the soup and add sea salt to taste.
- Serve garnished with parsley, green onions, fresh corn, and any reserved seared seafood.
Keywords: bisque, seafood, scallop, shrimp