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[edit] Ingredients
2 |
cups milk |
1 |
cup half-and-half |
2 |
bay leaves |
3 |
slc onion |
3 |
sprigs parsley |
2 |
tablespoons celery leaves, coursely chopped |
3 |
tablespoons celery, finely chopped |
Tabasco sauce, to taste |
|
3 |
tablespoons unsalted butter |
1 |
|
2 |
|
1 |
teaspoon chopped fresh summer savory (or ½ teaspoon dried) |
Salt to taste |
|
Freshly-ground black pepper to taste |
|
Unsalted crackers or fresh toast |
|
4 |
teaspoons finely-chopped chives |
[edit] Preparation
Step 1 |
Scald the milk and the half-and-half with the bay leaves, the onion slices, parsley sprigs, and the chopped celery leaves. Cover and let stand for about 5 minutes. Strain out the bay leaf, parsley, celery leaves and onion, and add the finely chopped celery stalk, 2 to 3 dashes of Tabasco, and the butter. |
Step 2 |
Bring the liquid to a boil again, lower the heat, and simmer gently for about 5 minutes. Add the scallops and the herbs, taste for seasoning, and add a little salt and pepper if you think it needs it. Simmer 10 to 12 minutes. |
Step 3 |
Put crackers or pieces of toast in each of 4 soup plates, and pour the stew over, sprinkling with finely chopped chives. |
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[edit] About Great Bay Scallop Stew
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