Cajun Bay Scallop Bisque Recipe

Chef Hat Emile Stieffel Aurora Catering's

Bay Scallop Bisque Cajun Style
Yield - 3/4 Gallon

Ingredients
1/2 CUP FRESHLY MINCED GARLIC (See Recipe)
3/4 CUP SMOKE/ROAST ONION PURÉE (See Recipe)

2 TSP CRAB PASTE (See Pic Right)
1/2 CUP WHITE FLOUR
1 CUP FUME BLANC or CHARDONNAY DRY WHITE WINE
1 CUP CHICKEN STOCK
2 TSP GROUND CAYENNE
2 TSP GROUND WHITE PEPPER
1/2 TSP FRESH GROUND NUTMEG
2 QUARTS HEAVY WHIPPING CREAM
1 QUART MILK

2 LBS BAY SCALLOPS

Presentation Ingredients
1/4 LB TASSO (Chopped fine)
1/2 BUNCH SHALLOT TOPS (Chopped)

Method
In a large Dutch oven and over medium heat, add garlic and onion purées along with flour. Use a whisk to completely blend the ingredients, sauté until a light tan color is achieved (about 10 minutes). Slowly add remaining ingredients, whisk in each thoroughly, to remove any lumps. Simmer bisque for 15 minutes to marry flavors.

Add the scallops, continue to simmer for 10 minutes, this is to allow the scallops to poach.

Bisque should be velvety smooth with a rich mellow smoked flavor.

Plate Presentation
Ladle bisque into preheated soup bowls garnish side bowls of tasso and shallots.

Chef's Notes:
I like to use bay scallops for this recipe for many reasons. First they are smaller and less expensive then sea scallops. In that way many can be added to the bisque and when eaten a scallop would be in every spoon!

The lightly smoked flavor of the onions gives the dish an nice Cajun flavor. Also, the Fumé Blanc wine used in the recipe is very important (Fumé in French means smoke). It is a dry white wine normally made from Sauvignon Blanc or Chardonnay grapes. The wine is aged in charred oak barrels such that it may absorb the smoky flavors of the wood. This wine makes a perfect cooking complement to lightly smoked recipes.

Taste and adjust for salt and peppers. (Stocks and Bases can be very salty, it is therefore best to add this seasoning after the dish is prepared.)

The bisque is best when understated, that is, when little fanfare is given to the ingredients. Let customers discover this soup, they will be "surprised" as to it's delicate flavors yet rich body. I suggest that it be introduced as a soup du jour, then brought forward on the menu. Also, Cajuns call a thick-hearty soup a bisque, this is one of my personal favorites.

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