Bay Scallop Stew
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
shallots
chopped |
|
| 2 | tablespoons |
butter
|
|
| 1 | cup |
white wine
dry |
*
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | cups |
milk, whole
|
|
| 3 | tablespoons |
chives
snipped |
|
| 1 | pound |
bay scallops
or 1/2 lb scallops and 1/2 lb lobster meat |
|
| 1 | teaspoon |
white pepper
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
shallots
chopped |
|
| 3E+1 | ml |
butter
|
|
| 237 | ml |
white wine
dry |
*
|
| 237 | ml |
heavy whipping cream
|
|
| 473 | ml |
milk, whole
|
|
| 45 | ml |
chives
snipped |
|
| 453.6 | g |
bay scallops
or 1/2 lb scallops and 1/2 lb lobster meat |
|
| 5 | ml |
white pepper
or to taste |
|
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.
