Bay Scallop Stew


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For that extra touch, use a little lobster meat in addition to the scallops.

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  • 2 Tbs. Chopped shallot
  • 2 Tbs. Butter
  • 1 C. Dry white wine
  • 1 C. Heavy cream
  • 2 C. Milk (not skim or 2\\%)
  • 3 Tbs. Snipped chives
  • 1 lb. Scallops or 1/2 lb. Scallops and 1/2 lb Lobster meat
  • 1 tsp. White pepper (or to taste)

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In heavy sauce pan, sauté shallots in butter, add wine; boil. Lower heat and simmer 2 min. Add scallops, simmer 5 min. Add milk, cream and chives. Stir until hot. Do not boil. Season with salt and pepper. Serve.

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