Shrimp and Scallop Bisque

4 Tablespoons butter

1/2 c chopped onion

1/2 c chopped carrots

1 c chopped celery

1/2 Tablespoon minced garlic

1/4 cup + 2 Tbsp all purpose flour

1/2 tsp salt

1/2 tsp pepper 

2 oz dry sherry

14.5 oz can low-sodium chicken broth

1 tsp sugar

1 tsp Old Bay seasoning 

1/4 tsp ground nutmeg

1 pint (2 cups) half and half

12 oz peeled and deveined shrimp, cut into 1/2 inch pieces

1 pound bay scallops, cut larger scallops into 1/2 inch pieces

Directions

1. Melt butter in a large stock pot. Add onion, carrots and celery and saute until vegetable are tender (about 10 minutes). Add garlic and saute for 30 seconds.

2. Add flour and salt and pepper. The add the sherry and scrape up any brown bits from the pan,

3. Slowly add the chicken broth to flour and veggies, stirring to make a thick sauce.

4. Add sugar, Old Bay, and nutmeg and stir. Then add the half and half and stir until just heated.

5. Mix in the raw shrimp and scallops and cook until seafood is cooked through, stirring so mixture doesn't stick to the pan or boil too hard (use low heat).

6. Taste to adjust seasonings and serve with additional Old Bay sprinkled on top. Add chopped parsley, if desired.

This makes 4 generous bowls of soup. (Approximately 500 calories per serving)
Serve with a crispy salad on the side and some toasty bread, if desired.