Scallop Bisque

Recipe

• 1 pound scallops
• 4 ounces sliced fresh mushrooms
• 5 tablespoons butter, divided
• ½ teaspoon dry mustard
• 1 teaspoon salt
• ¼ teaspoon freshly ground white pepper
• 4 tablespoons flour
• 1 quart milk
• paprika

In large saucepan, lightly sauté mushrooms in 1 tablespoon butter 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.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas