Ingredients
- 3 snipped chives
- 475 ml milk
- 375 gr scallops
- 240 ml cream (heavy)
- 240 ml dry wine (white)
- 140 gr lobster meat
- 28 gr butter
- 18 gr 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: half # scallop half # lobster meat. Stew will separate slightly.
