Made ahead, scallop bisque makes the perfect solution for entertaining large groups of family or friends.
In large saucepan, lightly sauté mushrooms in 1 tablespoon margarine over medium heat. Remove mushrooms. Purée mushrooms and scallops in food processor.
Melt remaining margarine. Add puréed scallops and mushrooms, mustard, salt and pepper. Cook for 5 minutes, stirring occasionally. Blend in flour. Add milk gradually, stirring constantly, and cook until thick. Place in bowls and sprinkle with paprika. Serves 6.
Contributed by Joyce Taylor