Bay Scallop Stew
Submitted by marey
Creamy bay scallop stew with shallots, white wine, heavy cream, whole milk, and snipped chives. A velvety, New England-style seafood stew that’s pure coastal comfort in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minIf you’ve ever had a bowl of truly great seafood stew in a New England harbor town, this is that memory in a pot.
Shallots sizzle in butter, then a full cup of dry white wine reduces into a concentrated, savory base.
Tender bay scallops simmer gently in the wine for just five minutes before whole milk and heavy cream transform everything into a velvety, soul-warming stew.
Snipped chives and a whisper of white pepper finish it off with quiet elegance.
Chef Tips
- Do not let the stew boil after adding the milk and cream; boiling breaks the fat and turns the broth grainy
- For an even more luxurious version, swap half the scallops for lobster meat as the recipe suggests
- Use the smallest bay scallops you can find; they’re sweeter and more tender than large ones
- Serve with oyster crackers or thick slices of sourdough to soak up every drop of that creamy broth
Ingredients
Directions
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. salt and white pepper.
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