BISQUE

1 can tomato soup
4 c. heavy cream
Salt and pepper to season
1 lb. oysters
4 c. fish stock
1 lb. Atlantic sea scallops (side muscle removed and sliced 1/4 thick)
1 green onion, white part only, diced
5 tbsp. unsalted butter
1/2 c. all-purpose flour
2 c. loosely packed spinach leaves (about 2 oz.)
1/2 c. sherry

Stem spinach, wash and cut into very fine strips.

Heat the heavy cream in a 5-quart saucepan over medium heat. Lightly season with salt and pepper. Place a ladle in the saucepan and occasionally stir the cream so that it does not foam over the sides of the saucepan. Lower the heat if necessary so the cream barely simmers. Simmer until reduce by half. Bring the fish stock to the boil.

Add the scallops and oysters. Poach the scallops and oysters for 30 seconds. Remove the scallops and oysters from the stock. Place on baking sheet and ice to cool. Return the stock to a simmer. Melt the butter in a 2 1/2 quart saucepan over low heat, add the flour to make a roux and cook until the roux bubbles 6-8 minutes. Stir constantly to prevent browning and scorching.

Add the simmering stock and whisk vigorously until smooth. Simmer for an additional 10 minutes, whisking occasionally. Remove from heat and strain. Strain the reduced cream and combine with the thickened stock, return to low heat and hold at a low simmer. Add the scallops and oysters, add the tomato soup and sherry. Season with salt and pepper to taste. Stir gently. When warm, pour equal amounts into soup cups, sprinkle with raw spinach strips and serve immediately.