Scallop Bisque

Ingredients:

• 1 Tbsp. butter
• 1 shallot, minced finely
• 1 Tbsp. sherry
• 2 cups bay scallops, cleaned
• 2 cups half and half, or milk (half and half makes a richer bisque)
• 1 tsp. tarragon
• 2 Tbsp. butter
• 2 Tbsp. flour
• salt, to taste
• 2 Tbsp. chopped, fresh parsley

Directions:

In a saucepan, melt the 2 tablespoons butter over medium heat. Stir the flour in until smooth, reduce heat to low, and stir for 1 or 2 minutes. Add the tarragon. Stir in the half and half, increase heat to medium again and, stirring constantly, cook until bubbly and thickened. Remove from heat and cover to keep warm.

In a skillet, melt the 1 tablespoon of butter and saute the shallots until tender. Do not brown. Add the scallops and saute for 1 minute. Add the sherry and stir until reduced slightly. Stir in the cream sauce, and simmer gently, stirring often, for 10 minutes. Pour into serving bowls and sprinkle with parsley.

May also be garnished with freshly grated Parmesan cheese.

By Free2B from North Royalton, OH