Sarasota'S Best Scallop Bisque

• 1 lb bay scallop, chopped
• 1/2 cup fennel, thin sliced
• 2 shallots, fine diced
• 1 teaspoon garlic
• 1 large potato, peeled and diced
• 1 celery rib, diced
• 3 cups heavy cream
• 1 cup chicken broth (use a bit more chicken stock if you prefer the bisque a bit thinner)
• 1 cup clam juice
• 1/4 cup sherry wine
• 1 teaspoon fresh thyme
• 1 bay leaf
• salt
• ground black pepper
• olive oil (to saute the shallots and fennel)
• Garnish
• 12 large sea scallops (I like to use 2-3 per skewer, depending the serving size, you can always add a few more if you like)
• 1/2 cup dried breadcrumbs
• salt
• pepper
• 1 egg
• 1 tablespoon butter
• fresh chives
• 1 dash paprika

1. Scallops -- In a large pot on medium heat add the olive oil and then the scallops and saute until slightly sauteed. Literally just 1 minute. Remove and set to the side to let drain.
2. Vegetable Base -- Then in the same pot (if necessary you can add a little more olive oil to saute the vegetables, but it should be ok. Then add the shallots, fennel, celery and potato and saute until soft. About 3-4 minutes. Then add in the bay leaf chicken or vegetable broth, clam juice and cook until the vegetables are tender. 20 minutes or so.
3. Scallops -- Remove the bay leaf, then add the scallops back in and with an immersion blender or you can use a regular blender, blend the scallops and vegetable mixture until thick, creamy and smooth.
4. Finishing -- Add in the fresh thyme, sherry, cream, salt and pepper to taste. Keep on medium low to let it heat up. Now if you like it thinner you can add a little more chicken stock, and if you like it thicker you could make a little "slurry" with corn starch and water to help thicken the soup, but I don't find it necessary. It should be just about perfect.
5. Garnish -- My favorite part. I take some nice big sea scallops patted dry and dredge in egg mixed with salt and pepper, and then the bread crumbs. Then in a small non-stick skillet, melt the butter and saute until golden brown on each side. Just 2-3 minutes per side is all it takes. Then I just add 2-3 scallops per wood skewer and add to the bisque. Some chopped chives and a dash of paprika make for a extremely elegant soup. And the fresh sauteed scallops just taste so good with the creamy soup.
6. I don't make this for everyday soup, but for a casual or even formal dinner party it is always a show stopper. The soup can easily be made ahead and then reheated. Then just saute your skewered scallops as a garnish and serve. It really is a great soup.

bay scallop, fennel, shallots, garlic, potato, celery, heavy cream, chicken broth, clam juice, sherry wine, thyme, bay leaf, salt, ground black pepper, olive oil, skewer, breadcrumbs, salt, pepper, egg, butter, fresh chives, paprika

Taken from www.food.com/recipe/sarasotas-best-scallop-bisque-391773 (may not work)