Bay Scallop Stew
September 5, 2009 by Firehouse Chef
Filed under Buffet, Dinner, Easy, Easy Scallop Recipes, Lunch, Main Course, New Scallop Recipes, Scallops, Starter, Supper
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Bay Scallop Stew - This stove top, bay scallop stew recipe, is very thick and creamy, therefore, very satisfying. Tender, moist, bay scallops, are partnered with shallots and chives, then cooked in heavy cream, milk, and wine, all in “Less Than 30 Minutes”! Very versatile, it can be served for lunch or dinner, and yet another quick and easy recipe.
Prep Time: 5 mins |
Ingredients to make Bay Scallop Stew
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 Bay Scallops OR
1/2 lb Bay Scallops AND ** 1/2 lb Lobster meat **
1 ts White pepper (or to taste)
Directions to make Bay Scallop Stew
Step 1: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.
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