Shrimp and Scallop Bisque

Name: Shrimp and Scallop Bisque
Yield: 4
Ingredients: 2 tablespoons butter; 1 shallot, minced; 1 green onion, thinly sliced; 1 bay leaf; 2 tablespoons chopped fresh parsley; 1 teaspoon dried tarragon; 1/8 teaspoon cayenne; 3 tablespoons flour; 1 cup milk; 1 1/2 cups seafood stock (shrimp stock if available); 8 ounces shrimp (30/40), peeled, deveined and chopped into 3 sections each; 8 ounces bay scallops, sliced in half or quartered; 3/4 cup heavy cream; 1/4 cup medium sherry; 2 tablespoons lemon juice; Salt and freshly ground black pepper, to taste

Shrimp and Scallop Bisque was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/Shrimp-and-Scallop-Bisque-recipe-14250.aspx?CCAID=cknwrdne04659bd" target="_blank">www.cooking.com.</a>

"Although elegant enough for a formal gathering, this bisque also inspires curling up with a bowl and a hunk of crusty bread. Aromatic tarragon and sherry infuse the tender shrimp and scallops...."

INGREDIENTS

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2 tablespoons butter

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1 shallot, minced

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1 green onion, thinly sliced

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1 bay leaf

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2 tablespoons chopped fresh parsley

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1 teaspoon dried tarragon

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1/8 teaspoon cayenne

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3 tablespoons flour

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1 cup milk

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1 1/2 cups seafood stock (shrimp stock if available)

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8 ounces shrimp (30/40), peeled, deveined and chopped into 3 sections each

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8 ounces bay scallops, sliced in half or quartered

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3/4 cup heavy cream

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1/4 cup medium sherry

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2 tablespoons lemon juice

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Salt and freshly ground black pepper, to taste

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