Shrimp and Scallop Bisque

Ingredients

-2 tablespoons butter
-1 shallot, minced
-1 green onion, thinly sliced
-1 bay leaf
-2 tablespoons chopped fresh parsley
-1 teaspoon dried tarragon
-1/8 teaspoon cayenne
-3 tablespoons flour
-1 cup milk
-1 1/2 cups seafood stock (shrimp stock if available)
-8 ounces shrimp (30/40), peeled, deveined and chopped into 3 sections each
-8 ounces bay scallops, sliced in half or quartered
-3/4 cup heavy cream
-1/4 cup medium sherry
-2 tablespoons lemon juice
-Salt and freshly ground black pepper, to taste

Directions

In a large saucepan, melt the butter over medium heat. Add shallot, green onion, bay leaf, parsley, tarragon and cayenne. Cook, stirring, until the shallot and green onions are soft, about 2 minutes. Add the flour and cook, stirring constantly, until the roux is golden, about 2 minutes. Slowly stir in milk and the seafood stock. Simmer until the soup has thickened, about 3 to 4 minutes.

Add the shrimp and scallops and cook until they are cooked through, about 2 minutes. Stir in the cream, sherry, and lemon juice; and cook until just heated through. Remove the bay leaf. Season with salt and pepper, to taste.