I've been given some plump, fresh scallops and I don't want to waste them. Does anybody have a tried-and-true recipe for a really thick, smooth, creamy bisque? I had something like this in France once and I'm longing to taste it again! Actually, is it bisque or chowder? What's the difference?
samanya,
Nov 6, 6:20pm
Oh waiting with interest. I had some wonderful Marlborough Sounds scallops given to me & cooked them up for dinner last night . & all I could think of was tempura battered. They were fantastic but frying is really not my thing.
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