Shrimp & Scallop Bisque

Got most of this from the Wednesday food section of the St. Pete Times on 20-Dec-2006 just in time for the holiday weekend feeding frenzy. I'm really pleased with how it came out. It's pretty easy and a very great tasting Bisque without the huge expense of Maine Lobster in Florida ($18-19 per pound this year!)! I didn't realize until later that I could probably have done it all in the Dutch Oven. Maybe next time.

Ingredients:
2 Tbsp Butter
3 Slices Bacon cut in ¼" pieces
2 small Shallots, finely diced
¼ cup Cooking Sherry
1 Cup uncooked Sea Scallops, cut in ¼'s
1 Cup uncooked Shrimp in ½" pieces
1 can (10.75 oz) Cream of Mushroom Soup (I used Lo-Fat)
1 can (10.75 oz) Cream of Asparagus Soup
1 Cup Milk
1 Cup Half-and-Half (I used Fat-Free)

In a cast iron frying pan, melt the butter and add the bacon pieces. Saute for about 4 minutes until bacon is nearly done. Add the shallots and with lowered heat contunue to saute for maybe 3 minutes, until the shallots become translucent. Add Sherry and continue to heat for about 3 to 4 more minutes. Add the Scallops and Shrimp and continue cooking for 3 or 4 more minutes until the Shrimp are just about all pink. Remove from heat.

While this is going on... in a saucepan large enough for all of this, combine the Soups, milk and half-and-half. Cook and stir occasionally over medium heat for about 5 minutes and then add the contents of the frying pan. Judge the thickness and adjust the milk and half-and-half accordingly.