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Bay of Fundy Scallop Bisque, Savoy Cabbage and Double Smoked Bacon

Food Network Canada
YIELDS
12 servings
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Ingredients

2
Tbsp butter
2
Tbsp olive oil
4
oz double smoked bacon
¼
cup diced leek, white part only
½
cup diced shallots
2
lb(s) fresh scallops
1
cup dry white wine
1
lemon, juiced
8
cup whipping cream
shredded savoy cabbage, blanched
Crisp Lardons of Double smoked Bacon
salt and pepper to taste
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Directions

Step 1

In a large pot, heat butter and oil over medium-high heat; stir in shallot, leek, and cook, stirring, for three to five minutes or until onions are soft but do not brown.

Step 2

Add scallops and cook, stirring, for two minutes. Stir in wine and lemon juice, bring to a boil, remove scallops and put aside.

Step 3

Reduce heat and simmer for 10 minutes or until reduced by three-quarters.
Add cream; bring to a boil, reduce heat and simmer, stirring occasionally, for about 30 minutes.

Step 4

Stir in scallops bring to a simmer and puree. Strain and season with salt and pepper.

Step 5

Serve in bowls with Cabbage and Bacon Garnish

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My rating for Bay of Fundy Scallop Bisque, Savoy Cabbage and Double Smoked Bacon
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