Sea Of Cortez Scallop Bisque

• 3 tablespoons grapeseed oil
• 1 teaspoon minced garlic
• 1/2 cup minced white onion
• 12 ounces bay scallops, Sea of Cortez or Nantucket
• 1/2 cup dry vermouth
• 2 cups heavy cream
• 1 cup creme fraiche
• Salt and cayenne pepper
• 1 teaspoon cracked pink peppercorns, for garnish
• 4 peeled lemon segments

1. Heat 2 tablespoons oil in 3-quart saucepan over medium-low heat.
2. Add garlic and onion and cook until soft but not brown.
3. Set aside one-third of scallops.
4. Add rest to pan and saute until opaque but not brown, 3 to 4 minutes.
5. Stir in vermouth, bring to simmer, and add cream and creme fraiche.
6. Bring to a boil, and season with salt and cayenne.
7. Puree in a blender.
8. Strain through fine sieve and return to a clean saucepan.
9. Keep warm.
10. Heat remaining oil in a saute pan over medium-high heat.
11. Add reserved scallops and saute, turning frequently, 5 to 6 minutes, until starting to brown.
12. Remove from heat.
13. To serve, place sauteed scallops in center of 4 shallow soup plates.
14. Reheat bisque and pour around scallops.
15. Scatter pink peppercorns around, and top scallops with a lemon segment.

grapeseed oil, garlic, white onion, bay scallops, heavy cream, creme fraiche, salt, cracked pink, lemon segments

Taken from cooking.nytimes.com/recipes/6780 (may not work)