1 carrot
1 celery stalk
1 sm white onion
1 tsp thyme 2 bay leaves
1 potato
3 cups seafood stock
salt & Pepper
5 to 6 scallops
olive oil
butter
1 tbsp tomato paste
1/4 cup heavy cream
1 tbsp white or apple cider vinegar
Saute onion, carrot and celery (cut in 2) in butter until the onion and carrots are tender. Add tomato paste, spices, potato, stock, vinegar and bring to a boil. Reduce to a simmer for 10 minutes or until the potatoes are tender.
Blend with a stick blender until it's super smooth.
In a separate pan sear the scallops on both sides with olive oil. leave one whole and chop the rest. Add them to the bisque with the cream and a scoop of collagen powder.
