Recipe Categories
Seafood 
Soup & Stews
Seafood Soup

Lynn's Scallop Bisque

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.

The more noise a man or a motor makes the less power there is available.

- W. R. McGeary