Irish Scallop Bisque: A Taste of Coastal Elegance

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Irish Scallop Bisque is a luxurious and creamy seafood soup that celebrates the delicate sweetness of scallops, enriched with flavorful broth and a touch of Irish cream. This article explores the origins of Scallop Bisque, discusses its key ingredients, provides insights into its cultural significance, and offers a step-by-step recipe to help you recreate this elegant dish at home.

Origins and Cultural Significance

Bisque, a French-originated creamy soup, has evolved into various regional adaptations across Europe, including Ireland. Irish Scallop Bisque is a testament to the country’s rich coastal resources and culinary creativity, showcasing the freshest scallops combined with local ingredients to create a soup that is both comforting and sophisticated. It’s often served as a starter at festive gatherings or as a centerpiece for a special seafood dinner.

Key Ingredients

  1. Scallops:
    • Fresh scallops are the star ingredient of this bisque, known for their sweet and delicate flavor. They provide a luxurious texture to the soup and are typically seared before being incorporated into the broth.
  2. Aromatics:
    • Onions, garlic, and celery form the aromatic base of the bisque, providing depth and savory notes to the soup. They are sautéed until soft and translucent to enhance their flavors.
  3. Broth:
    • Seafood or fish broth serves as the base of the bisque, providing a flavorful foundation for the soup. It’s simmered with the aromatics and scallops to extract maximum flavor.
  4. Irish Cream:
    • Irish cream, a signature ingredient, adds richness and a hint of sweetness to the bisque. It balances the savory elements and enhances the overall creamy texture of the soup.
  5. Herbs and Spices:
    • Bay leaves, thyme, and a pinch of cayenne pepper or paprika add subtle layers of flavor to the bisque, complementing the sweetness of the scallops and the richness of the cream.
  6. Heavy Cream:
    • Heavy cream is used to achieve the luxurious and velvety texture characteristic of bisque. It’s added towards the end of cooking to ensure a smooth consistency.

Recipe: Irish Scallop Bisque


  • 1 pound (450g) fresh scallops, muscles removed and patted dry
  • 4 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 celery stalk, finely chopped
  • 2 tablespoons all-purpose flour
  • 4 cups seafood or fish broth
  • 1/2 cup Irish cream (such as Baileys), plus extra for drizzling
  • 1/2 cup heavy cream
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Pinch of cayenne pepper or paprika
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh chives, for garnish
  • Crusty bread or Irish soda bread, for serving


1. Prepare the Scallops:

  • Pat the scallops dry with paper towels. Season them lightly with salt and pepper.

2. Sear the Scallops:

  • In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the scallops in a single layer and sear for 2-3 minutes on each side until golden brown. Transfer the scallops to a plate and set aside.

3. Prepare the Bisque Base:

  • In a large pot or Dutch oven, melt the remaining 2 tablespoons of butter over medium heat. Add the chopped onion, garlic, and celery. Sauté for 5-7 minutes until softened and fragrant.

4. Make the Roux:

  • Sprinkle the flour over the sautéed vegetables and cook, stirring constantly, for 1-2 minutes to form a roux.

5. Add Broth and Simmer:

  • Gradually pour in the seafood or fish broth, stirring continuously to avoid lumps from forming. Add the bay leaves, thyme, cayenne pepper or paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes until slightly thickened.

6. Blend the Bisque:

  • Remove the bay leaves from the bisque. Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the bisque in batches to a blender and blend until smooth. Return the bisque to the pot.

7. Finish the Bisque:

  • Stir in the Irish cream and heavy cream. Cook for another 5 minutes over low heat, stirring occasionally, until heated through. Taste and adjust seasoning if needed.

8. Serve:

  • Ladle the hot bisque into bowls. Arrange the seared scallops on top of the bisque. Drizzle a little extra Irish cream over each serving.
  • Garnish with chopped fresh chives for a burst of color and freshness.
  • Serve immediately with crusty bread or Irish soda bread on the side.

Tips for Success:

  • Scallop Searing: Ensure the scallops are well-seared to develop a golden crust, adding depth of flavor to the bisque.
  • Consistency: Adjust the amount of heavy cream to achieve your desired soup consistency, whether you prefer it thicker or more velvety.
  • Garnish: Fresh herbs like chives not only enhance the presentation but also add a pop of flavor that complements the bisque beautifully.

Variations and Serving Suggestions:

  • Croutons: Serve the bisque with homemade croutons or crispy fried shallots for added texture.
  • Side Salad: Pair the bisque with a simple green salad dressed with lemon vinaigrette for a complete meal.
  • Wine Pairing: Enjoy Irish Scallop Bisque with a crisp white wine such as Sauvignon Blanc or Chardonnay to complement the seafood flavors.


Irish Scallop Bisque offers a taste of coastal elegance, blending the sweetness of scallops with the richness of Irish cream in a creamy, luxurious soup. Whether served as a starter or a main course, this dish promises to impress with its smooth texture and delicate flavors. Embrace the culinary tradition of Ireland’s seafood delights and treat yourself to the indulgent pleasure of Irish Scallop Bisque, perfect for special occasions or cozy evenings at home.

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Written by Robert Zelesky

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