• 1 lb. fresh easy peel shrimp
• 1 lb. fresh bay scallops
• 1/2 lg. yellow onion
• 2 sm. scallions
• 2 cloves garlic
• 1 sm. stalk celery
• 1 sm. handful fresh parsley
• 4 lg. potatoes
• coarse ground black pepper to taste
• 1 dash sea salt
• 1 splash liquid smoke
• 1/2 stick butter
• 2 Tbs. chicken broth
• 1 qt. half and half or light or heavy cream (depending on desired thickness)
• 1 lemon (optional, used on frozen seafood)
• 1 sweet red bell pepper
• 1 shot sherry (optional)

Peel, clean, and rinse shrimp. Cut each shrimp into three pieces so that they are even with bay scallops.  If using fresh scallops, use right from container (with juice). If using frozen sea food, rinse with cold water and add 1/2 fresh lemon to scallops.

Finely chop onion, scallions, garlic, celery, and parsley. Dice potatoes to 3/8-inch cubes. Cut butter into small cubes. Chop up red pepper.

Place all above ingredients (except cream) into large pot with cover on at medium heat until desired texture of potatoes is reached, stirring occasionally. Before adding cream, you may want to subtract some of the liquid from the pot, you can always add it back in if it becomes too thick. Slowly add in about 2/3 of your quart of half and half or cream into the pot, stirring constantly. Do not boil. Heat until it reaches desired temperature. Salt and pepper to taste and serve.