Chef Clark

New Book, New Recipe

When you walk in the door, you can see for yourself the freshest fish and seafood available anywhere. What you see in the market is what you enjoy on your plate – whether it is in our restaurant or in the comfort of your home.

At Waterfront Seafood Market, our trained staff can answer all of your questions about cooking ideas and techniques, seasonings and storage. We want you to enjoy and feel comfortable cooking our fresh fish and seafood. The market not only has the freshest fish around, we also carry spices and kitchen tools that will make cooking fish easy and fun.

Waterfront buys most of its seafood directly from the boats or from the docks where the fisherman bring in their daily catch. We have been doing business with the same people for many years and they know that only the highest quality fish and seafood will keep us – and more importantly you – at Waterfront happy.

You can be assured if we are not satisfied with what’s coming in our back door, it won’t go out our front door.

Bisque pronounced as ‘bisk’ is a thick, creamy French soup made with strained shellfish broth. It may be lobster, langoustine, crab, shrimp, or crawfish.


Bisque is mainly used to refer to soups made with seafood broth. It is sometimes added to other cream based soups like tomato bisque.

Scallop Bisque

(Serves 4)


Ingredients:

12 large Digby sea scallops

3 tablespoons of butter

1 tablespoon of olive oil

1 medium white/yellow onion, chopped

3 celery ribs, diced into 2 inches,

2 carrots, diced into coins

1 minced garlic clove

1/2 to 1 tablespoon of lemongrass paste

1 cup of dry white wine

3 cups of seafood stock

2 bay leaves

2-3 fresh thyme sprigs, or 1 teaspoon of dried thyme

1 cup of heavy cream

Salt, to taste

1/4 teaspoon of freshly cracked black pepper


Directions:

1: Melt the butter in a large dutch pot or heavy-bottomed soup pot over medium heat, add carrots, onions, and celery, and sauté over medium heat until the veggies are slightly tender, (about 6-8 minutes.) Season the veggies with some salt.

2: Add the minced garlic, and sauté until fragrant, about 30 seconds.

3: Add the lemongrass and cook for another 2 minutes.

4: Add the dry white wine, mix well. Cook for another 5 minutes.

5: Add the seafood stock, along with bay leaves, and thyme, mix well, lower the heat, and simmer for 15 minutes.

6: Turn off the heat. Discard the celery, bay leaves, and thyme stalks.

7: Blend the contents in the dutch pot with an immersion blender or wait for it to cool, transfer into a blender and blend the bisque in batches until you have a smooth pureé.

8: Return the bisque to low heat and add the heavy cream, stirring. Adjust salt and pepper. Simmer the bisque for another two minutes.

9: To sear the scallops: Remove the small side muscle from the scallops. Rinse with water and pat dry thoroughly with paper towels. Heat oil in a skillet until hot, but not smoking. Season the scallops with salt and pepper, place the scallops on the heated skillet, sear on one side for 1 1/2 to 2 minutes. Season the other side with salt and pepper, flip and cook the other side for another 1 1/2 minutes.

10: To serve scallop bisque: Ladle the bisque in a shallow bowl, place 3 scallops in the center. Garnish with a sprinkle of any of your favorite green herbs.



My Cookbook Store

Contact Me: cewcma@aol.com N17