Bay Scallop Stew

Recipe Ingredients

2 tablespoons	30ml	Chopped shallot
2 tablespoons	30ml	Butter
1 cup	237ml	Dry white wine
1 cup	237ml	Heavy cream
2 cups	474ml	Milk - (not skim or 2%)
3 tablespoons	45ml	Snipped chives
1 lb	454g / 16oz	Scallops or
1/2 lb	227g / 8oz	Scallops and **
1/2 lb	227g / 8oz	Lobster meat **
1 teaspoon	5ml	White pepper - (or to taste)

Recipe 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 minutes Add scallops, simmer 5 minutes Add milk, cream and chives. Stir until hot. Do not boil. salt and white pepper.

Serve.

**Alternative: 1/2 # scallop - 1/2 # lobster meat. Stew will separate slightly.

Source:
Cooking Light, May/June 1993, page 90

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