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Rustic Scallop Shrimp and Corn Bisque

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5 from 2 reviews

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.

Ingredients

  • 4 tablespoons unsalted butter
  • 
1 cup chopped green onion

  • 2–3 tablespoons minced garlic

  • 1/2 cup sauerkraut, drained and chopped
  • 1/2 cup white rice, dry
  • 1 cup heavy whipping cream
  • 1 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1/2 teaspoon cayenne pepper, ground (or more to taste)
  • 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

, shucked
  • 3 tablespoons chopped parsley
  • 3 tablespoons chopped green onion tops
  • Sea salt
  • Extra butter

Instructions

  1. In a 5.5 quart dutch oven, melt butter and saute onions and garlic until they turn soft.
  2. 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.
  3. Add the chicken stock, and bring to a simmer.
  4. Reduce heat to low, add one bay leaf, cover, and simmer for about 30 minutes until the rice is soft.
  5. 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.
  6. On low heat bring the soup back up to a very low simmer with occasional stirring.
  7. Shuck the corn and carefully cut it off the cob.  Reserve about 1/4 cup for garnish, and add the rest to the soup.
  8. Add the smoked mussels and parsley to the soup.
  9. 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.
  10. 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.
  11. Add the shrimp and scallops to the pot of soup. (You can reserve a few for plating if you care about presentation)
  12. Continue cooking the soup on low heat for about 30 more minutes, stirring frequently. Taste the soup and add sea salt to taste.
  13. Serve garnished with parsley, green onions, fresh corn, and any reserved seared seafood.

Find it online: https://cultured.guru/blog/rustic-scallop-shrimp-and-corn-bisque