Scallop Bisque

(If making crème fraiche, do at least 24 hours before starting recipe) Sauté vegetables and herbs in butter. Gradually add flour to make a roux. Add stock, wine and water if necessary gradually, stirring constantly till slightly thickened. Add scallops and cook 2-3 min till done. Puree (be careful as liquid is hot). Add crème fraiche, S& P, and sprinkle w fresh thyme. Heat through.

Butter 0.5 lb
Crème Fraiche 1 qt
Flour 1 c
Herbs thyme, chives
Leeks 1 bunch, white parts only, chopped
Scallops 3 lb
Shallot 1 chopped
Stock 2 qts lobster (supplement w clam juice)
Wine, sherry .25 c