Garlic Seared Shrimp and Scallops over Harissa Spiced Lobster Bisque


Serves 4


Thaw bisque in the refrigerator for 24 hours. Cut open a corner of the bag and pour product into a saucepan. Heat bisque, harissa and lime juice over medium heat, stirring occasionally, until thoroughly heated (165°F).

Season the scallops and shrimp with your favorite cajun spice (or salt and pepper). Heat the garlic butter in a frying pan until starting to foam. Add the seafood and cook for 1 min on each side until the shrimp ispink and the scallops are cooked and starting to brown, but still have a little bounce.

To serve, divide the scallops and shrimp into thecenter of4 soup bowls, pour around the spicy bisque, calabrian pepper slices,zest a little time and add a drizzle of heavy cream. Serve with toasted Legal Rolls with garlic butter.

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