Asparagus Leek Scallop Bisque

% Ingredients

Directions:

Heat butter and olive oil over medium heat in a large heavy pot.
Add garlic and leeks and saute over medium-low heat until soft and lightly browned (~ 10-13 min).
Add asparagus, increase heat to med-high, and saute for 5’.
Season with salt and pepper.
Deglaze with wine and lemon juice, using a wooden spoon to scrape up any fond on bottom of pan. Reduce liquid over med-high heat by ¾ (~ 5 min).
Add broth and simmer, partially covered, for 20 min.
Add crème fraiche and continue to simmer until vegetables are very soft (~ 35 min).
Transfer soup to vitamix blender and puree until very smooth.
Add extract 1405 (if using) and continue to blend until incorporated.
At this point before adding scallops, soup may be frozen in freezer-safe, airtight containers for up to 4 months. Thaw overnight in refrigerator before proceeding to step 11.
Return pureed soup to pot and bring to a simmer.
Meanwhile, bring thawed scallops to room temperature for 1 hour.
Add room temperature scallops with juice to soup and simmer until just cooked through (~ 3 min).
Remove from heat and serve.

The use of Nikken’s Scallop Extract Powder offers the following benefits: