Curried Bisque

Curried Bisque

1 lb. small bay scallops (if large, cut in two) 1 cup milk
1/2 cup cream
1 can condensed tomato soup
2 cups chicken stock
1 tbsp. butter
1/2 tsp. curry powder
2 tsp. onion, chopped fine
salt and fresh ground pepper to taste
parsley

Wash scallops and pat dry with paper towels. Melt butter in saucepan. Add curry powder and onion. Cook for 5 minutes. Add tomato soup and chicken stock. Bring to a boil. Add scallops. Bring to boil again. Reduce heat to medium, cover and cook for 5 minutes. Stir in milk, cream and seasoning. Reheat but do not boil. Serve with a garnish of parsley and a Chardonnay wine.