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

 

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

Ingredients

• 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

Directions

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.

​Source: Recipe.com​

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Rhonda in MO

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Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>

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