Shrimp Bisque with Scallops

This is an elegant first course or a delicious light supper. It’s very easy to make in advance, adding the cream at the last minute when heating.

Serves: 6Hands-on: 30 minutesTotal: 40 minutesDifficulty: Easy

Serves: 6


  • 2 small shallots, peeled and minced
  • 1 clove garlic, peeled and minced
  • 2 Tbsp. butter
  • 2 Tbsp. cornstarch
  • 1 Tbsp. tomato paste
  • 4 cups clam broth
  • ½ lb. medium shrimp, cleaned and deveined
  • ½ lb. bay scallops
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 1 cup heavy cream
  • 6 Tbsp. dry sherry
  • 6 large cooked shrimp


  • In a large stockpot over medium-high heat, sauté the shallots and garlic in the butter for 2–3 minutes.
  • Blend in cornstarch and tomato paste. Add broth and bring to a boil. Then lower heat and simmer for 10 minutes.
  • Spoon in the shrimp and scallops and cook for 2–3 minutes. Season with salt and pepper.
  • Let cool for 5 minutes. Using blender, blend in batches until puréed. Return to the pot and stir in cream.
  • Ladle soup into bowls. Top each bowl with a tablespoon of sherry and a whole shrimp.