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+ servings
Overhead view of seafood bisque in a white Dutch oven with a ladle.

Seafood Bisque

This seafood bisque is rich, creamy, deliciously seasoned and loaded with shrimp and scallops. A restaurant-quality bisque made right at home!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 11 cups


  • 6 tablespoons unsalted butter divided
  • 1 pound medium shrimp peeled, deveined and cut into about ½ inch pieces
  • 1 pound bay scallops cut any larger scallops into about ½ inch pieces
  • 1 ½ cups finely chopped celery about 3 large stalks
  • 1 tablespoon minced fresh garlic
  • ¾ cup all-purpose flour
  • 3 cups half-and-half
  • 1 (32 ounce) container seafood stock 4 cups
  • ¼ cup dry white wine such as pinot grigio or sauvignon blanc
  • 2 teaspoons Old Bay seasoning
  • ½ teaspoon ground nutmeg
  • 2 teaspoons granulated sugar
  • ½ teaspoon salt more or less, to taste
  • ½ teaspoon black pepper more or less, to taste
  • 2 tablespoons chopped fresh parsley optional garnish


  • Melt 3 tablespoons of the butter in a 6 quart Dutch oven or large soup pot over medium high heat.  Add shrimp and scallops and cook until all the shrimp pieces have just turned pink and are opaque, stirring frequently (about 4 minutes).
  • Remove shrimp and scallops with a slotted spoon and place in a large bowl, leaving juices in pot.
  • Add the remaining 3 tablespoons of butter to the pot with the juices and melt.  Add celery and cook for 4 to 5 minutes, or until tender (stirring frequently).  Add garlic and cook until fragrant, about 30 seconds, while continuing to stir.
  • Slowly add flour while whisking to combine.  Pour in half-and-half and seafood stock, while continuing to whisk.
  • Bring to a simmer, stirring frequently. Simmer for 10 minutes, or until thickened, stirring frequently. Reduce heat as necessary to maintain a simmer (medium to medium-low).
  • Return shrimp and scallops to pot.  Add wine, Old Bay Seasoning, nutmeg, sugar, salt and pepper.  Stir well to combine.
  • Simmer for an additional 5 minutes, stirring occasionally.
  • Sprinkle with chopped fresh parsley when serving, if desired.


  • This recipe yields approximately 11 cups.
  • White wine can be substituted with additional seafood stock or chicken broth.
  • Allow any leftover bisque to cool and store in an airtight container in the fridge for up to 3 days.