"Great Bay" Scallop Stew Recipe - Cooking Index
2 cups | 474ml | Milk |
1 cup | 237ml | Half-and-half |
2 | Bay leaves | |
3 | Onion | |
3 | Parsley sprigs | |
2 tablespoons | 30ml | Coarsely-chopped celery leaves |
3 tablespoons | 45ml | Finely-chopped celery |
Tabasco sauce - to taste | ||
3 tablespoons | 45ml | Unsalted butter |
1 lb | 454g / 16oz | Bay scallops |
2 teaspoons | 10ml | Chopped fresh tarragon (or 1/2 tspn dried tarragon) |
1 teaspoon | 5ml | 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 | 20ml | 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..
Source:
"Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/"
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