Scallop & Bell Pepper Bisque Recipe

Name: Scallop & Bell Pepper Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -2 tablespoon oil; 7 ounces diced onions; 1 teaspoon garlic, minced; 1 bell pepper, deseeded and chopped (yellow, orange or red will serve, don't use green); 2 -4 ounces carrots; ¼ teaspoon celery seed; 12-1 teaspoon paprika or 12-1 teaspoon cayenne pepper; 1 cup water; 3 tablespoons butter; 5 -6 curry leaves or 1 -2 bay leaf; 2 tablespoons flour; 2 cups milk or 2 cups cream; salt and pepper, to taste; 1 lb bay scallop (thawed, if originally frozen)

Servings: persons

1 -2 tablespoon oil
7 ounces diced onions
1 teaspoon garlic, minced
1 bell pepper, deseeded and chopped (yellow, orange or red will serve, don't use green)
2 -4 ounces carrots
¼ teaspoon celery seed
12-1 teaspoon paprika or 12-1 teaspoon cayenne pepper
1 cup water
3 tablespoons butter
5 -6 curry leaves or 1 -2 bay leaf
2 tablespoons flour
2 cups milk or 2 cups cream
salt and pepper, to taste
1 lb bay scallop (thawed, if originally frozen)

1
Saute onions, garlic, bell pepper, carrots, celery seed and paprika in oil over medium heat for 2-5 minutes.
2
Add water and simmer for 15-20 minutes.
3
Spoon vegetables into a food processor and process until smooth.
4
Add the cooking liquid and process until combined.
5
In a large saucepan, melt butter and saute curry leaves (or bay leaves) one minute.
6
Add flour and stir into butter until well combined (no clumps).
7
Add milk.
8
Add pureed vegetables to the saucepan.
9
Simmer for 10-15 minutes over medium-low heat.
10
Season to taste with salt and pepper.
11
Add scallops and simmer for an additional 5 minutes.
12
Remove curry/bay leaves, if desired.
13
Serve hot.

1630

kcal

Calories

115

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 -2 tablespoon oil, 7 ounces diced onions, 1 teaspoon garlic, minced, 1 bell pepper, deseeded and chopped (yellow, orange or red will serve, don't use green), and more.

Yes, Scallop & Bell Pepper Bisque falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallop & Bell Pepper Bisque

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions