Scallop Bisque with Pesto Cheese Straws Recipe kchurchill5

• 1 1/2 lbs small bay scallops chopped
• 1/2 small fennel bulb thin sliced
• 2 shallots fine diced
• 1 potato diced (cooked and then mashed) no skins
• 4 cups heavy cream
• 1 cup milk
• 1 cup fish broth, or vegetable broth
• 1 teaspoon fresh thyme
• 1 bay leaf
• Salt and pepper to taste
• Olive oil to saute shallots and fennel
• 12 large scallops as a garnish
• 1/4 cup dried bread crumbs for the scallop garnish
• 1 egg for the scallop garnish
• Butter to saute the scallop garnish
• 1 package of Pillsbury Bread Sticks
• 1/4 cup pesto (I used jarred, but you can make your own)
• 1/2 cup Parmesan cheese
• 1 teaspoon paprika as a garnish
• Fennel fronds as a garnish

1. First make the bisque ...In a large pot, saute the shallots and fennel in olive oil for a couple of minutes until soft.
2. Then I add my diced potato to the microwave covered with saran wrap and cooked 1-2 minutes until very soft.
3. Mash and then add to the fennel and shallots.
4. Add the scallops the diced ones ... and lightly sautee.
5. Add the thyme, salt and pepper and bay leaf.
6. Add the cream, milk and broth and cook on low.
7. While the bisque cooks, make the bread sticks.
8. I flatten out the bread sticks with my palm but you can use a rolling pin or whatever you have.
9. Brush with some pesto and then sprinkle with parm.
10. Then roll.
11. I also spray with pam or my olive oil atomizer and roll in parm to make a nice crust.
12. Then bake according to directions.
13. No lets finish the bisque ... Use your immersion blender or if you dont have one scoop some of the scallops into a blender.
14. You want some pureed and some still whole.
15. I like a combination of both.
16. I just blend for a few minutes.
17. If you like your bisque thicker, use a slurry of cornstarch and water or instant potato flakes to thicken it.
18. I dont like mine too thick.
19. Season with salt and pepper again if needed.
20. Now finish the garnish.
21. While the bread sticks finish baking and the soup thickens ... Make the scallop garnish.
22. Dip each large scallop in egg, then bread crumbs mixed with salt and pepper.
23. Saute in butter until nice and golden brown.
24. Skewer and serve 2 per skewer.
25. This makes a great garnish for the soup.
26. I use the short bamboo skewers.
27. For each mug or bowl, I use one skewer of the sauted scallops, 1 pesto cheese straw and then top with a few fennel fronds and a little paprika.
28. This is a very elegant and rich but very delicious appetizer or start to dinner.

fennel bulb thin, shallots, heavy cream, milk, fish broth, thyme, bay leaf, salt, olive oil, bread crumbs, egg, butter, bread, pesto, parmesan cheese, paprika, fennel

Taken from www.chowhound.com/recipes/scallop-bisque-pesto-cheese-straws-14454 (may not work)