• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About Me
    • Featured In
  • Recipe Index
  • Food Photography
  • This & That
  • Contact

The Blond Cook

Serving Up Cooking Simplicity

February 9, 2018 12 Comments

Seafood Bisque

  • Pinterest
  • Email
  • Facebook
  • Twitter
  • Yummly

Today I’m sharing one of my favorite comfort food soups:  Seafood Bisque.

Sign up for my free email subscription and never miss a recipe.

Seafood Bisque - A hearty, creamy and comforting bisque full of shrimp and scallops!

Since the recent passing of my dear friend Rhonda, I’ve been brainstorming on what to do to help keep me motivated during this grief, so I decided to do a little series on some of her favorite foods (and drinks!).  Seafood bisque with a salad was one of the last meals I brought to her and her husband said she absolutely LOVED it! 

Seafood Bisque - A hearty, creamy and comforting bisque full of shrimp and scallops!

However, I can’t take any credit for the bisque I brought her that she loved so much… I had an appointment in Beaufort NC one day last month and stopped by Clawson’s 1905 Restaurant and Pub to get the seafood bisque before I went to her house… their seafood bisque is soooooo good and I highly recommend dining there if you’re ever in the area (not sponsored – I just love their food, service and atmosphere!).

Seafood Bisque - A hearty, creamy and comforting bisque full of shrimp and scallops!

I never got the chance to make Rhonda my own version but I know she would approve!  Everyone’s cooking style is different and I loved this bisque just as much, but I will still continue to eat the seafood bisque at Clawson’s when I dine there.

I hope you enjoy this bisque as well!  

Print
Seafood Bisque - A hearty, creamy and comforting bisque full of shrimp and scallops!

Seafood Bisque


★★★★★ 5 from 5 reviews
  • Author: Amy @ The Blond Cook
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 6-8 servings
Print Recipe
Pin Recipe

Ingredients

  • 6 tablespoons butter, divided
  • 1 pound medium shrimp – Peeled, deveined and chopped into about ½-inch pieces
  • 1 pound bay scallops
  • 1-1/2 cups finely chopped celery (about 3 stalks)
  • 1 tablespoon freshly minced garlic
  • 3/4 cup all purpose flour
  • 3 cups half and half
  • 1 (32-ounce) container seafood stock (4 cups)
  • ¼ cup white wine (I used chardonnay)
  • 2 teaspoons Old Bay seasoning
  • ½ teaspoon ground nutmeg
  • 2 teaspoons granulated sugar
  • ½ teaspoon salt (more or less, to taste)
  • ½ teaspoon pepper (more or less, to taste)
  • Optional:  Fresh chopped parsley, for garnish

Instructions

  1. In a Dutch oven or soup pot, melt 3 tablespoons of the butter over medium high heat.  Add shrimp and scallops and cook until shrimp are pink, stirring frequently (about 4 minutes).
  2. Remove shrimp and scallops with a slotted spoon and place in a bowl or on a plate, leaving juices in pot.
  3. Add the remaining 3 tablespoons of butter and melt.  Add celery and cook for 5 minutes, or until tender (stirring frequently).  Add garlic and cook until fragrant, about 30 seconds, while continuing to stir.
  4. Slowly add flour while whisking to combine.  Add half and half and seafood stock, while continuing to whisk.
  5. Bring to a simmer and simmer for 10 minutes or until thickened, stirring occasionally.
  6. Return shrimp and scallops to pot.  Add white wine, Old Bay Seasoning, nutmeg, sugar, salt and pepper.  Stir well to combine.
  7. Simmer for an additional 5 minutes, stirring occasionally.
  8. Top with fresh chopped parsley, if desired.

Did you make this recipe?

Tag @theblondcook on Instagram and hashtag it #theblondcook

Seafood Bisque - A hearty, creamy and comforting bisque full of shrimp and scallops!

Hungry for more?

  • Creamy Tuscan Shrimp and ScallopsCreamy Tuscan Shrimp and Scallops
  • Bacon, Shrimp and Corn ChowderBacon, Shrimp and Corn Chowder
  • Creamy Lemon Dill Shrimp PastaCreamy Lemon Dill Shrimp Pasta
  • Shrimp Deviled EggsShrimp Deviled Eggs
  • Shrimp and Avocado SaladShrimp and Avocado Salad
  • Shrimp and GritsShrimp and Grits

Reader Interactions

Comments

  1. Valerie | Valerie’s Kitchen says

    April 29, 2018 at 6:44 pm

    This looks incredible! Can’t wait to try!

    ★★★★★

    Reply
    • Amy @ The Blond Cook says

      April 30, 2018 at 8:19 am

      Thanks you, Valerie! 🙂

      Reply
  2. Jill says

    November 23, 2018 at 10:24 am

    I made this recipe yesterday and my family is still talking about it! I doubled the recipe because we had a larger crowd – but it goes a long way. I added fresh crab meat as well. I will admit that it look me way longer to prepare this than 10 minutes – and cook time was over an hour – almost 2. I cooked it slowly to make sure I didn’t scorch the pan and also used more flour because I like my bisque on the thick side. Open bottle of chardonnay to boot – and it will definitely be a keeper! Thank you so much!!

    ★★★★★

    Reply
    • Amy @ The Blond Cook says

      November 24, 2018 at 10:14 am

      Thanks, Jill! So happy to hear everyone enjoyed it! 🙂

      Reply
  3. Christine says

    January 19, 2019 at 4:58 pm

    This turned out great! I added some clams and some tomato paste because we like tomato-ey seafood bisque, and it turned out great!

    Reply
    • Amy @ The Blond Cook says

      January 20, 2019 at 10:42 am

      Thanks so much, Christine! That sounds delicious! 🙂

      Reply
  4. Kari Turner says

    January 21, 2019 at 6:09 pm

    My first try, and success!! I followed three recipe exactly, other than substituting seafood stock with a garden veritable stock. I’m definitely keeping this on my menu!!! Thank you!
    Kari

    ★★★★★

    Reply
    • Amy @ The Blond Cook says

      January 22, 2019 at 9:30 am

      So happy you loved it, Kari – Thank you! 🙂

      Reply
  5. Elyssa says

    February 7, 2019 at 12:55 pm

    I made this recipe last night for my fiance and I and we both LOVED it. I couldn’t find seafood stock so we instead boiled some blue crab claws in a smaller pot to make our own stock (just boiled it while I chopped all the veggies and cooked the scallops). I also added finely chopped onions and carrots along with the celery because I had them and mirepoix is just classic. Will definitely be making this again!

    ★★★★★

    Reply
    • Amy @ The Blond Cook says

      February 8, 2019 at 4:39 pm

      Thanks so much, Elyssa – So happy you enjoyed it! 🙂

      Reply
  6. Erin says

    February 19, 2019 at 9:14 pm

    Excellent! I made this tonight and we all loved it.

    ★★★★★

    Reply
    • Amy @ The Blond Cook says

      February 21, 2019 at 11:37 am

      Thank you, Erin… so happy to hear everyone loved it! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Come on in!

Hey, I'm Amy! Welcome to my blog. I'm a foodie with a love for photography and mom to my boxer dog, Baby. Read More…

LOOKING FOR SOMETHING?

WHAT’S HOT ON THE BLOG

Crock Pot Balsamic Pork Roast
Easy Crock Pot Vegetable Soup
Instant Pot Mongolian Beef
Baked Lemon Butter Flounder

Footer

Recent Comments

  • Amy @ The Blond Cook on Crock Pot Beefy Black Bean Chili
  • Amy @ The Blond Cook on Italian Roasted Chicken Leg Quarters
  • Amy @ The Blond Cook on Easy American Goulash
  • Amy @ The Blond Cook on Easy Instant Pot Pulled Pork
  • Amy @ The Blond Cook on Easy Alfredo Sauce

Popular Recipes

  • Crock Pot Balsamic Pork Roast
    Crock Pot Balsamic Pork Roast
  • Easy Crock Pot Vegetable Soup
    Easy Crock Pot Vegetable Soup
  • Instant Pot Mongolian Beef
    Instant Pot Mongolian Beef
  • Baked Lemon Butter Flounder
    Baked Lemon Butter Flounder
  • Instant Pot Chicken Noodle Soup
    Instant Pot Chicken Noodle Soup

NEVER MISS A RECIPE!

Subscribe to receive my latest recipes

© Copyright 2011-2019 · All Rights Reserved · The Blond Cook · Privacy Policy