Scallop Bisque - Restaurant Association of Nova Scotia

Ingredients

• 5 lbs. bones and trimmings from a non-oily fish, such as red snapper or flounder
• 2 carrots, peeled and halved
• 2 onions, halved
• 3 stalks celery, halved
• 2 cups dry white wine
• 2 bay leaves
• 1 stalk lemongrass, coarsely chopped
• Salt
• 2 tbsp. extra-virgin olive oil
• 1 lb. large sea scallops
• 1 cup heavy cream
• 1 tbsp. chopped chives