Monday, December 26, 2016

{soups-salads-and-salad-dressings} (NEW YEARS DAY) Oyster and Scallop Stew


  • Yields: 6 first-course servings
  • Start to Finish: 30 mins


  • 1/2pound fresh or frozen bay scallops
  • 1/2pint fresh or frozen shucked oysters (about 6 ounces with 1/4 cup liquid)
  • 3slices bacon, halved crosswise
  • 1/4cup finely chopped green onions
  • 3cups half-and-half or light cream
  • 2tablespoons dry sherry or dry white wine
  • 1/2teaspoon salt
  • 1/4teaspoon pepper
  • 2tablespoons snipped fresh basil


  1. Thaw scallops and oysters, if frozen. Rinse scallops; pat dry. Set aside
  2. In a large saucepan, cook bacon over medium heat until crisp. Drain bacon, reserving 1 tablespoon of the drippings in pan. Crumble bacon; set aside.
  3. Cook green onions in hot drippings for 2 to 3 minutes or until tender. Add the undrained oysters. Cook, uncovered, for 3 minutes, stirring occasionally.
  4. Add scallops, half-and-half, sherry, salt, and pepper. Bring mixture just to a simmer over medium heat, stirring occasionally. Cook and stir for 1 minute more or until scallops are opaque.
  5. To serve, ladle into soup bowls. Sprinkle with bacon and basil. Makes 6 first-course servings.


Rhonda in MO
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