A lower fat version of scallop bisque.
Ingredients: [‘butter’, ‘flour’, ‘shallot’, ‘carrot’, ‘red bell pepper’, ‘yellow bell pepper’, ‘celery’, ‘low-fat milk’, ‘chicken broth’, ‘bay scallops’, ‘lemon juice’, ‘sugar’, ‘salt’, ‘paprika’, ‘low-fat sour cream’, ‘fresh parsley’]
Quantity of Ingredients: [“1 tablespoon butter”,”3 tablespoons flour”,”1/4 cup minced shallot”,”1 cup shredded carrot”,”1 cup chopped red bell pepper”,”1 cup chopped yellow bell pepper”,”1 cup chopped celery”,”2 cups low-fat milk”,”1 cup chicken broth”,”8 ounces bay scallops, the tiny ones “,”1 tablespoon lemon juice”,”1/2 teaspoon sugar”,”1/4 teaspoon salt”,”1/2 teaspoon paprika”,”1/8 cup low-fat sour cream”,”3 tablespoons chopped fresh parsley”]
Number of Servings: 2
Steps: [‘In a large soup pot, over medium heat, melt the butter.’, ‘Add the shallots, carrots, both bell peppers, and celery. Cook, stirring often for about 7-8 minutes.’, ‘Add flour and stir until flour dissolves; cook and stir for 2 minutes.’, ‘Whisk in the milk, and broth and whisk until smooth.’, ‘Reduce heat to low and simmer for about 15 minutes, stirring frequently, until all veggies are tender.’, ‘Use a hand immersion blender/blender/food preocessor and puree the soup mixture until smooth. Return to the pot.’, ‘Add the scallops and cook over medium-low heat for about 5-7 minutes or until scallops are opaque.’, ‘Remove from heat; stir in the lemon juice, sugar, salt, paprika and sour cream.’, ‘Stir very well.’, ‘Ladle into bowls and sprinkle with the fresh parsley.’]