6-7 Vine Tomatoes, cut in halves
½ lbs fresh shrimp, peeled and deveined
½ lbs fresh bay sea scallops, cleaned
1 yellow onion, diced
1 carrot, diced
2 celery stalks, diced
2 cloves fresh garlic, minced
3 cups free range chicken stock
5 oz cream cheese
5 tablespoons butter
1 tablespoon all purpose flour
2 teaspoons vintage sherry cooking wine
1 bay leaf
Fresh thyme
Fresh rosemary
Fresh oregano
Olive oil
Sea salt/ fresh ground pepper

Cast Iron Skillet

Peel, clean and devein shrimp and reserve shrimp shells. Preheat oven to 425 degrees(F). On a baking sheet, evenly coat tomatoes with thyme, rosemary, oregano, olive oil and sea/pepper. Place in oven and bake for 15-20 or until tomatoes are tender. Once you remove tomatoes from the oven, peel off the skin and set aside. In a sauce pot, bring chicken stock to a boil then turn down heat to reduce to a simmer. Add shrimp shells and a sprig of rosemary to chicken stock and cook for 15 minutes. You could totally make your own seafood stock using celery, onions, shrimp shells and herbs if you have the time, but of course, I never do. 

In a cast iron skillet, melt butter, add in diced veggies (carrot, celery, and onion) and cook until translucent. Add garlic, thyme, rosemary, and bay leaf to veggies and cook for another 5 minutes. Add flour and mix thoroughly. Remove shrimp shells from stock and add stock and roasted tomatoes to skillet. Bring stock tomato mixture to a boil and reduce to a simmer. Add cream cheese and sherry wine and mix until cheese is completely dissolved. Remove thyme, bay leaf and rosemary stems. Blend everything in a blender or using an immersion blender until it is a creamy consistency. Return back to the skillet and bring to a simmer. Remember to always, taste, taste, taste and adjust seasonings (like seriously, people who do not do this, truly scare me). Add shrimp and scallops to skillet and continue to simmer for another couple minutes until seafood is cooked. 

Just like that you have a restaurant style scallop and shrimp tomato bisque perfect for a chilling day. I decided to make mini french baguette grilled cheeses and topped with fresh basil. Enjoy.