Bay scallop stew

Yield: 4 servings

Measure 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)

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.

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