Scallop & Bell Pepper Bisque

• 1 -2 tablespoon oil
• 7 ounces diced onions
• 1 teaspoon garlic, minced
• 1 bell pepper, deseeded and chopped (yellow, orange or red will serve, don't use green)
• 2 -4 ounces carrots
• 14 teaspoon celery seed
• 12-1 teaspoon paprika or 12-1 teaspoon cayenne pepper
• 1 cup water
• 3 tablespoons butter
• 5 -6 curry leaves or 1 -2 bay leaf
• 2 tablespoons flour
• 2 cups milk or 2 cups cream
• salt and pepper, to taste
• 1 lb bay scallop (thawed, if originally frozen)

1. Saute onions, garlic, bell pepper, carrots, celery seed and paprika in oil over medium heat for 2-5 minutes.
2. Add water and simmer for 15-20 minutes.
3. Spoon vegetables into a food processor and process until smooth.
4. Add the cooking liquid and process until combined.
5. In a large saucepan, melt butter and saute curry leaves (or bay leaves) one minute.
6. Add flour and stir into butter until well combined (no clumps).
7. Add milk.
8. Add pureed vegetables to the saucepan.
9. Simmer for 10-15 minutes over medium-low heat.
10. Season to taste with salt and pepper.
11. Add scallops and simmer for an additional 5 minutes.
12. Remove curry/bay leaves, if desired.
13. Serve hot.

oil, onions, garlic, bell pepper, celery, paprika, water, butter, curry, flour, milk, salt, bay scallop

Taken from www.food.com/recipe/scallop-bell-pepper-bisque-414202 (may not work)