"Great Bay" Scallop Stew Recipe - Cooking Index
"Great Bay" Scallop Stew Recipe - Cooking Index
| 2 cups | Milk | |
| 1 cup | Half-and-half | |
| 2 | Bay leaves | |
| 3 x | Onion | |
| 3 | Parsley sprigs | |
| 2 tablespoons | Coarsely-chopped celery leaves | |
| 3 tablespoons | Finely-chopped celery | |
| Tabasco sauce - to taste | ||
| 3 tablespoons | Unsalted butter | |
| 1 lb | 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 - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Unsalted crackers or fresh toast | ||
| 4 teaspoons | Finely-chopped chives |
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.
Source:
"Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/"
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