| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats |
|
Soups/stews, Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Chopped shallot |
| 2 |
tb |
Butter |
| 1 |
c |
Dry white wine |
| 1 |
c |
Heavy cream |
| 2 |
c |
Milk (not skim or 2%) |
| 3 |
tb |
Snipped chives |
| 1 |
lb |
Scallops OR |
| 1/2 |
lb |
Scallops AND ** |
| 1/2 |
lb |
Lobster meat ** |
| 1 |
ts |
White pepper (or to taste) |
INSTRUCTIONS
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
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