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1
First make the bisque ...In a large pot, saute the shallots and fennel in olive oil for a couple of minutes until soft.
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2
Then I add my diced potato to the microwave covered with saran wrap and cooked 1-2 minutes until very soft.
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3
Mash and then add to the fennel and shallots.
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Add the scallops the diced ones ... and lightly sautee.
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5
Add the thyme, salt and pepper and bay leaf.
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Add the cream, milk and broth and cook on low.
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While the bisque cooks, make the bread sticks.
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I flatten out the bread sticks with my palm but you can use a rolling pin or whatever you have.
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Brush with some pesto and then sprinkle with parm.
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Then roll.
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I also spray with pam or my olive oil atomizer and roll in parm to make a nice crust.
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Then bake according to directions.
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13
No lets finish the bisque ... Use your immersion blender or if you dont have one scoop some of the scallops into a blender.
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14
You want some pureed and some still whole.
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15
I like a combination of both.
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I just blend for a few minutes.
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If you like your bisque thicker, use a slurry of cornstarch and water or instant potato flakes to thicken it.
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18
I dont like mine too thick.
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Season with salt and pepper again if needed.
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Now finish the garnish.
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21
While the bread sticks finish baking and the soup thickens ... Make the scallop garnish.
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22
Dip each large scallop in egg, then bread crumbs mixed with salt and pepper.
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Saute in butter until nice and golden brown.
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Skewer and serve 2 per skewer.
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25
This makes a great garnish for the soup.
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26
I use the short bamboo skewers.
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27
For each mug or bowl, I use one skewer of the sauted scallops, 1 pesto cheese straw and then top with a few fennel fronds and a little paprika.
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28
This is a very elegant and rich but very delicious appetizer or start to dinner.
