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Scallop Bisque


  • 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