Bay Scallops with Mushroom Bisque and Tomatoes



Serving size

about 1 cup soup with 4 ounces scallops
60 Minutes

This recipe can easily be multiplied but does not make very good leftovers.

Serve with Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Green Beans with Red Onion or Candied Carrots or Roasted Tomatoes

Bay Scallops with Mushroom Bisque and Tomatoes


1 tsp. Olive oil
1 Small Shallots, raw (minced)
1 clove Garlic, raw (crushed)
8 ounces Crimini mushrooms (quartered)
1/8 tsp. Salt
3 cup Water
1/4 cup Whole milk
1 Tbsp. Olive oil
8 ounce Grape or cherry tomatoes
4 ounce Mushrooms, shiitake, raw (sliced very thin)
1/8 tsp. Salt
1 to taste Black pepper
2 tsp. Olive oil
8 Ounce Sea scallops (bay scallops)
1 small (3 inch long) Green onions (sliced very thin lengthwise into strips)


Place a teaspoon of olive oil in a medium sauce pan over medium heat. Add the shallot and garlic and the mushrooms and cook over medium-low heat stirring frequently. As the mushrooms begin to soften and brown add the water. Cook for about 30 minutes until the onions are soft.

Using a blender or a stick blender puree the mushrooms and press the soup through a fine sieve. Return the soup to the sauce pan and add the milk and salt. Whisk and let stand.

While the soup is cooking add the tablespoon of olive oil to a medium sauté pan over medium heat. Add the tomatoes, mushrooms and salt to the pan. Shake the pan frequently. After about 5 minutes cover the pan. Continue to cook adjusting the heat so that the mushrooms and tomatoes don't burn. Shake frequently.

When the soup and the mushroom/tomato mixture are done place 2 teaspoons of olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the bay scallops. Cook for 5 - 7 minutes until the outside is slightly browned.

While the scallops are cooking gently reheat the soup and the sautéed tomato/mushroom mixture.

Divide the soup between two bowls and add half of the tomato mushroom mixture to each bowl. Top with the cooked scallops and garnish with the strips of green onion.

Serve this recipe with one of these vegetable side dishes.

Herbed Zucchini

Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…

Pan Grilled Asparagus

Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…

Pan Grilled Broccoli

Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…

Parmesan Squash

Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

This is the dish that you can serve for a special meal or dinner party. It’s so simple, and while it takes some time, most of it is waiting for the mushrooms to cook. Everything can be done in advance and the soup and mushroom/tomato mixture heated at the last minute while the scallops cook. Best of all it’s good for them and they won’t even know it!

I heard a bit of advice once about cooking for a dinner party. Plan everything to be simple meals that are easy to assemble, and then retire to the kitchen, leaving your guests to chat. Say, “I don’t need any help, I just have to cook dinner.” Bang some pots around occasionally like you are doing something and then 15 minutes later emerge with a fine composed dish like this one.

"A first rate soup is more creative than a second rate painting."

Abraham Maslow, Psychologist