Seafood Pan Roast with Vegetable Bisque Chantilly

© Katherine Stetson

For four to six servings:

Bisque Ingredients:

  • 1 cup coarsely chopped carrots
  • 1 cup coarsely chopped onion
  • 1 cup coarsely chopped celery
  • 1 cup coarsely chopped tomato
  • 6 tablespoons unsalted butter
  • 2 cups bottled clam juice
  • 2 cups chicken stock
  • 2 tablespoons cognac
  • ½ cup heavy cream
  • 2 tablespoons chopped fresh tarragon
  • ½ teaspoon cayenne pepper
  • ½ teaspoon smoked paprika
  • sea salt and freshly ground pepper, to taste

Sippets Ingredient:

  • Good quality home-style bread, crusts removed, cut into 12 sticks (1/2”x1/2”x4”)

Chantilly Ingredients:

  • ½ cup whipping cream
  • ½ cup sour cream
  • 1 teaspoon cognac
  • ½ teaspoon sea salt
  • smoked paprika (for garnish)

Pan Roast Ingredients:

  • 20 sea scallops, muscles removed, patted dry
  • 20 medium shrimp, peeled and deveined
  • 12 ounces jumbo lump crabmeat
  • 8 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • sea salt and freshly ground pepper

For the Bisque:  Melt butter in a very large skillet and add carrots, onion, celery and tomato.  Sauté over medium-high heat until lightly caramelized.  While vegetables cook, bring clam juice, chicken stock and cognac to a boil in a large soup pot.  Stir in vegetables, cover and simmer until vegetables are tender.  Use an immersion blender to puree the mixture.  Reduce heat and stir in the cream, tarragon and spices.  Keep warm but not boiling, stirring occasionally.

For the Sippets:  Preheat oven to 350 degrees. Toast sippets for 10 minutes or until golden brown, turning them at the halfway point.  Let cool on a rack until ready to serve.

For the Chantilly:  Whip the cream to firm peaks.  Add the sour cream, cognac and salt and continue whipping until combined.  Set aside.

For the Pan Roast:  Melt 3 tablespoons butter with the olive oil in a very large skillet.  Season scallops with salt and pepper and place in skillet over medium high heat.  Sear until lightly caramelized.  Melt 2 tablespoons in a medium skillet and add shrimp over medium high heat.  Sear until lightly caramelized.  Melt 3 tablespoons butter in a small skillet and add crab over medium high heat.  Sear until lightly caramelized.

Assembly:  Divide scallops and shrimp amongst warm soup plates. Ladle enough bisque into bowls to come halfway up the seafood.  Top with the crab, a dollop of chantilly and a sprinkle of smoked paprika.  Suspend two sippets between crab and each soup plate edge.

Copyright © Katherine Stetson, all rights reserved.