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["Scallops -- In a large pot on medium heat add the olive oil and then the scallops and saute until slightly sauteed. Literally just 1 minute. Remove and set to the side to let drain.", "Vegetable Base -- Then in the same pot (if necessary you can add a little more olive oil to saute the vegetables, but it should be ok. Then add the shallots, fennel, celery and potato and saute until soft. About 3-4 minutes. Then add in the bay leaf chicken or vegetable broth, clam juice and cook until the vegetables are tender. 20 minutes or so.", "Scallops -- Remove the bay leaf, then add the scallops back in and with an immersion blender or you can use a regular blender, blend the scallops and vegetable mixture until thick, creamy and smooth.", "Finishing -- Add in the fresh thyme, sherry, cream, salt and pepper to taste. Keep on medium low to let it heat up. Now if you like it thinner you can add a little more chicken stock, and if you like it thicker you could make a little ""slurry"" with corn starch and water to help thicken the soup, but I don't find it necessary. It should be just about perfect.", "Garnish -- My favorite part. I take some nice big sea scallops patted dry and dredge in egg mixed with salt and pepper, and then the bread crumbs. Then in a small non-stick skillet, melt the butter and saute until golden brown on each side. Just 2-3 minutes per side is all it takes. Then I just add 2-3 scallops per wood skewer and add to the bisque. Some chopped chives and a dash of paprika make for a extremely elegant soup. And the fresh sauteed scallops just taste so good with the creamy soup.", "I don't make this for everyday soup, but for a casual or even formal dinner party it is always a show stopper. The soup can easily be made ahead and then reheated. Then just saute your skewered scallops as a garnish and serve. It really is a great soup."]
