Saute 1/4 cup of shallots in 2 tablespoons of extra virgin olive oil. Once lightly carmelized, add two bunches of fresh Watercress with bottom part of stems removed. Salt to taste and saute for 5 to 7 minutes and allow to cool.
In separate pan, add lightly salted scallops (5 to 10 if bay scallops or one to two sea scallops) to two tablespoons of very hot olive oil so that they caramelize. Set aside.
Have 3 to 4 cups of chicken or vegetable stock ready to puree with sauteed Watercress in blender.
Pour one cup of stock into blender and add Watercress mixture and pulse until incorporated — then blend. You will need to add the stock one cup at a time until it reaches a consistency that you like. If you like it thicker, do not use all the stock, if you feel that your bisque is too strong, add more stock. Before serving, you can also add more cream which will dimish the bitterness of the Watercress.
I like a lighter “bisque” texture which I finish with a hint of creme, a tablespoon of grated Parmesan cheese and a dash of freshly grated Nutmeg just before serving. Skewer your scallops and place in bowl.
Cream should always be added just before serving so that you do not boil your cream and risk it breaking. Also, if you want to refridgerate or freeze your soups, they conserve much better without dairy.
This soup is perfect for lunch along with some grilled shrimp quesadillas and a green salad.