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Recipe by: linquenda
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See below ingredients and instructions of the recipe
2 tb Chopped shallot
2 tb Butter
1 c Dry white wine
1 c Heavy cream
2 c Milk (not skim or 2%)
3 tb Snipped chives
1 lb Scallops OR
1/2 lb Scallops AND **
1/2 lb Lobster meat **
1 ts White pepper (or to taste)
Contributed to the echo by: Janice Norman Originally from: the Sea
view restaurant - Bar Harbor, Me. Bay Scallop Stew In heavy sauce pan
saute 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. salt and white pepper. Serve. prep time 30 -
45 min.
**Alternative: 1/2 # scallop - 1/2 # lobster meat. Stew will separate
slightly.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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