Wednesday, June 17, 2009

Tweak this recipe ...

So last night I made a wonderful Scallop Bisque to go along with the Steak and Candied Carrots. It literally took about 25 min from start to finish to prep and cook everything.

We bought some Round Steak earlier in the week, cut it into smaller portions and put in the fridge in a ziplock bag w/ marinade. All we did was pull it out and put on a slow grill.

While that was cooking I made the Scallop Bisque and Candied Carrots.

Here are the recipes I used:

Scallop Bisque
Cook Time: 20 minutes


  • 1 pound sea scallops
  • 1 tablespoon finely chopped onion
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small clove garlic, crushed and very finely minced
  • 1 bay leaf


Rinse scallops, chop into 1/2-inch pieces. Melt butter in medium saucepan; sauté onion until softened. Blend flour into butter mixture and gradually add milk, stirring constantly. Continue cooking and stirring until thickened. Add salt, pepper, garlic, and bay leaf and scallops. Cook over low heat for another 15 minutes.

Remove bay leaf and serve.

Candied Carrots:

  • Slice baby carrots into thinner pieces (any carrots can be used, we had these on hand)
  • Cook in saute pan w/ butter over low heat to soften and brown
  • Add brown sugar and lightly stir to coat.

When all was prepared, the 4 of us sat at the table, the Adults had a glass of wine and the kiddo had root beer (a HUGE treat!).

Here is where you get to add your input, the Bisque was really good, but the recipe needs a little zing to it. What would YOU add to get a little more taste out of it?

Leave a comment, we will be preparing this again!


  1. Anonymous3:27 PM

    I already had dinner now I am hungry again!! I will have to try this mmmmmmmm =)

  2. Anonymous10:26 PM

    Did ya try it??? What would you change?


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