Ingredients
- 3 snipped chives
- 2 c milk
- 1 1/2 lb scallops
- 1 c cream (heavy)
- 1 c dry wine (white)
- 1/2 lb lobster meat
- 2 tb butter
- 2 tb shallot (chopped)
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.
