ezRecipe-Zee: Cooking Recipe: How to make "Great Bay" Scallop Stew

"Great Bay" Scallop Stew

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Date Added:	November 20, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Seafood / Shellfish, Soups / Stews, Copy Cat / Restaurant

Ingredients:

2     cups          milk
1     cup           half-and-half
2                   bay leaves
3     slices        onion
3                   parsley sprigs
2     tablespoons   coarsely-chopped celery leaves
3     tablespoons   finely-chopped celery
                    Tabasco sauce
3     tablespoons   unsalted butter
1     pound         bay scallops
2     teaspoons     chopped fresh tarragon
                    (or 1/2 tspn dried tarragon)
1     teaspoon      chopped fresh summer savory
                    (or 1/2 tspn dried savory)
                    Salt
                    Freshly-ground black pepper
                    Unsalted crackers or fresh toast
4     teaspoons     finely-chopped chives

Directions: one line for each direction. When saved the lines will be numbered.

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. Strain out the bay leaf, parsley, celery leaves and onion, and add the finely chopped celery stalk, 2 to 3 dashes of Tabasco, and the butter.
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 to 12 minutes.
Put crackers or pieces of toast in each of 4 soup plates, and pour the stew over, sprinkling with finely chopped chives.
This recipe yields 4 servings.

Notes:
Recipe as published in the The LL Bean Book of "New" New England Cookery

Nutrition Facts not Available

Rating: ()

Added On: November 20, 2008

* Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/