Bay of Fundy Scallop Bisque, Savoy Cabbage and Double Smoked Bacon

Ingredients

Yield:

12 Servings

• • 30 ml (2 tbsp) butter
  • 30 ml (2 tbsp) olive oil
  • 125 g (4 oz) double smoked bacon, diced
  • 60ml (1/4cup) diced leek white only
  • 125 ml (1/2 cup) diced shallots
  • 1 kg (2 lb) Fresh Scallops
  • 250 ml (1 cup) Dry white wine
  • Juice of one lemon
  • 2 l (8 cups) 35 per cent whipping cream
  • Salt and pepper, to taste
  • Shredded Savoy Cabbage Blanched
  • Crisp Lardons of Double smoked Bacon

Preparation

Difficulty:

easy

1. • In a large pot, heat butter and oil over medium-high heat; stir in shallot, leek, and cook, stirring, for three to five minutes or until onions are soft but do not brown.
   • Add scallops and cook, stirring, for two minutes. Stir in wine and lemon juice, bring to a boil, remove scallops and put aside.
   • Reduce heat and simmer for 10 minutes or until reduced by three-quarters. Add cream; bring to a boil, reduce heat and simmer, stirring occasionally, for about 30 minutes.
   • Serve in bowls with Cabbage and Bacon Garnish Stir in scallops bring to a simmer and puree. Strain and season with salt and pepper.
   • Serve in bowls with Cabbage and Bacon Garnish