Bay scallop stew
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Chopped shallot |
| 2 | tablespoons | Butter |
| 1 | cup | Dry white wine |
| 1 | cup | Heavy cream |
| 2 | cups | Milk (not skim or 2%) |
| 3 | tablespoons | Snipped chives |
| 1 | pounds | Scallops OR |
| ½ | pounds | Scallops AND ** |
| ½ | pounds | Lobster meat ** |
| 1 | teaspoon | White pepper (or to taste) |
Directions
Contributed to the echo by: Janice Norman Originally from: the Sea view restaurant - Bar Harbor, Me. Bay Scallop Stew In heavy sauce pan saute shallots in butter, add wine; boil. Lower heat and simmer 2 min. Add scallops, simmer 5 min. Add milk, cream and chives. Stir until hot. Do not boil. salt and white pepper. Serve. prep time 30 - 45 min.
**Alternative: ½ # scallop - ½ # lobster meat. Stew will separate slightly.