- 6 tablespoons butter, divided
- 1 pound medium shrimp – Peeled, deveined and chopped into about ½-inch pieces
- 1 pound bay scallops
- 1-1/2 cups finely chopped celery (about 3 stalks)
- 1 tablespoon freshly minced garlic
- 3/4 cup all purpose flour
- 3 cups half and half
- 1 (32-ounce) container seafood stock (4 cups)
- ¼ cup white wine (I used chardonnay)
- 2 teaspoons Old Bay seasoning
- ½ teaspoon ground nutmeg
- 2 teaspoons granulated sugar
- ½ teaspoon salt (more or less, to taste)
- ½ teaspoon pepper (more or less, to taste)
- Optional: Fresh chopped parsley, for garnish
- In a Dutch oven or soup pot, melt 3 tablespoons of the butter over medium high heat. Add shrimp and scallops and cook until shrimp are pink, stirring frequently (about 4 minutes).
- Remove shrimp and scallops with a slotted spoon and place in a bowl or on a plate, leaving juices in pot.
- Add the remaining 3 tablespoons of butter and melt. Add celery and cook for 5 minutes, or until tender (stirring frequently). Add garlic and cook until fragrant, about 30 seconds, while continuing to stir.
- Slowly add flour while whisking to combine. Add half and half and seafood stock, while continuing to whisk.
- Bring to a simmer and simmer for 10 minutes or until thickened, stirring occasionally.
- Return shrimp and scallops to pot. Add white wine, Old Bay Seasoning, nutmeg, sugar, salt and pepper. Stir well to combine.
- Simmer for an additional 5 minutes, stirring occasionally.
- Top with fresh chopped parsley, if desired.
(Grabbed from: https://theblondcook.com/seafood-bisque/)