Asparagus Leek Scallop Bisque

An unexpected addition to risotto, seaweed adds an umami impact that creates depth and a more complex savory taste for risotto. 



  • Heat butter and olive oil over medium heat in a large heavy pot.
  • Add garlic and leeks and saute over medium-low heat until soft and lightly browned (~ 10-13 min).
  • Add asparagus, increase heat to med-high, and saute for 5’.
  • Season with salt and pepper.
  • Deglaze with wine and lemon juice, using a wooden spoon to scrape up any fond on bottom of pan. Reduce liquid over med-high heat by ¾ (~ 5 min).
  • Add broth and simmer, partially covered, for 20 min.
  • Add crème fraiche and continue to simmer until vegetables are very soft (~ 35 min).
  • Transfer soup to vitamix blender and puree until very smooth.
  • Add extract 1405 (if using) and continue to blend until incorporated.
  • At this point before adding scallops, soup may be frozen in freezer-safe, airtight containers for up to 4 months. Thaw overnight in refrigerator before proceeding to step 11.
  • Return pureed soup to pot and bring to a simmer.
  • Meanwhile, bring thawed scallops to room temperature for 1 hour.
  • Add room temperature scallops with juice to soup and simmer until just cooked through (~ 3 min).
  • Remove from heat and serve.

Functional Benefits

The use of Nikken’s Scallop Extract Powder offers the following benefits:

  • Enhances mouthfeel and flavor retention on palate.
  • Brings a richer, creamier, rounder and more balanced taste.
  • Boosts tang/brightness of lemon.
  • Adds craveability/makes you go back for more, mouthwatering on sides of tongue.

% Ingredients

  • 31.06% Low Sodium Vegetable Broth
  • 21.99% Fresh Asparagus
  • 19.20% Small Wild Scallops
  • 9.15% Fresh Leeks
  • 5.99% Crème fraiche
  • 5.65% Pinot Grigio
  • 3.28% Scallop Extract Powder
  • 1.58% Unsalted Butter
  • 1.27% Lemon Juice
  • 0.37% Garlic, Finely Chopped
  • 0.34% Extra Virgin Olive Oil
  • 0.11% Salt
  • 0.03% Black Pepper
  • 100