RCI-SF.002.0253.001

Fennel and Scallop Bisque

Name: Fennel and Scallop Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small fennel bulbs (about 1¼ pounds total); 1 medium onion (about 6 ounces); 1 medium red potato; 1 stalk celery; 1 large clove garlic; 3 tbsp unsalted butter; ¼ pounds sea scallops; 1 cup fish stock or clam juice; 1 cup of water; ¼ cup dry white wine or sherry; 1 unit salt and pepper to taste; 1 unit nutmeg freshly ground; 1 unit Bermuda hot pepper sauce (optional)

Contributed by [http://Groups.Yahoo.Com/Group/Pressurecookerrecipes/ Pressurecookerrecipes Y-Group]

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

fennel bulbs
about 1¼ pounds total
2 small
onion
about 6 ounces
1 medium
red potato
1 medium
celery
1 stalk
clove garlic
1 large
unsalted butter
3 tbsp
sea scallops
¼ pounds
fish stock or clam juice
1 cup
of water
1 cup
dry white wine or sherry
¼ cup
salt and pepper to taste
1 unit
nutmeg freshly ground
1 unit
Bermuda hot pepper sauce (optional)
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Fennel and Scallop Bisque

Ingredients

Method

What Makes This Variant Distinct