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Scallop Stew

Ingredients

  • 2 cups milk
  • 1 cup half and half
  • 2 bay leaves
  • 3 slices onion
  • 3 sprigs parsley
  • 2 tablespoons celery leaves, coarsely chopped
  • 3 tablespoons celery stalk, finely chopped
  • Tabasco sauce
  • 3 tablespoons unsalted butter
  • 1 pound bay scallops
  • 2 teaspoons fresh tarragon, chopped or 1/2 tsp dried tarragon
  • 1 teaspoon fresh summer savory, chopped or 1/2 tsp dried
  • salt
  • fresh ground black pepper
  • unsalted crackers or fresh toast
  • 4 teaspoons chives, finely chopped
  1. Scald the milk and the half and half with the bay leaves, the onion slices, parsley sprigs, and the chopped celery leaves. Cover and let stand for about 5 minutes.
  2. Strain out the bay leaf, parsley, celery leaves and onion, and add the finely chopped celery stalk, 2 – 3 dashes of Tabasco, and the butter.
  3. Bring the liquid to a boil again, lower the heat, and simmer gently for about 5 minutes. Add the scallops and the herbs, taste for seasoning, and add a little salt and pepper if you think it needs it. Simmer 10 – 12 minutes.
  4. Put crackers or pieces of toast in each of 4 soup plates, and pour the stew over, sprinkling with finely chopped chives.

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