Servings
4 s
Ingredients
- 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 pound Scallops OR
- 1/2 pound Scallops AND **
- 1/2 pound 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: 1/2 # scallop – 1/2 # lobster meat.
- Stew will separate slightly.
- From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini