This dish takes a little effort to make, but the results are well worth it!

Ingredients

• 2 tablespoons unsalted butter
• 1 large shallot, finely minced - about 1/3 cup
• 1/2 teaspoon salt
• 2 cups water
• 1 bay leaf
• 1 tablespoon lemon juice
• 1 teaspoon tomato paste
• 2 teaspoons ThickenThin not/Starch thickener
• Freshly ground black pepper
• 1 pound fresh or frozen bay scallops (if frozen thaw first)
• 1/2 cup heavy cream

   

Directions

Makes four rich 3/4-cup servings.

1. In a 3-quart saucepan melt butter over low heat. Add shallots and salt and cook until shallot begins to soften - about 5 minutes.

2. Add water, bay leaf, lemon juice, tomato paste, ThickenThin not/Starch thickener and pepper. Stir to combine.

3. Bring to a boil over medium heat. Turn to simmer and add scallops. Keep liquid at a gentle simmer and cook for a further 10 minutes, uncovered.

4. Remove from heat and let cool slightly. Remove bay leaf.

5. Pour into a blender container, add cream and process until smooth.

To serve: Reheat without boiling.

Note: If desired, after blending pass bisque though a strainer if a smoother texture is desired.

Nutrition

Nutrition (per serving, as calculated by Mastercook): 270 calories; 18g fat; 7g carb (of which 1.4g is fiber); 20g protein.