| Recipe Information |
|
Category: Soups & Stuff/Stews
Rating: (?) Not Yet Rated
Contributing Chef: adminjames
|
Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
|
|
|
Title: "Great Bay" Scallop Stew
Ingredients:
4 Servings
-------------------
2 cups milk
1 cup half-and-half
2 bay leaves
3 Slice onion
3 parsley sprigs
2 Tbl coarsely-chopped celery leaves
3 Tbl finely-chopped celery
Tabasco sauce, to taste
3 Tbl butter, Unsalted
1 LB bay scallops
2 Tsp fresh tarragon, Chopped
(or 1/2 tspn tarragon), Dried
1 Tsp fresh summer savory, Chopped
(or 1/2 tspn savory), Dried
Salt, to taste
Freshly-ground black pepper, to taste
crackers (or fresh toast), Unsalted
4 Tsp finely-chopped chives
Method of Preparation:
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. 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. Put crackers or pieces of toast in each of 4 soup plates, and pour the stew over, sprinkling with finely chopped chives. This recipe yields 4 servings. Source: "Lynn Thomas of the Food Forum BB at " S(Formatted for MC5): "06-26-2000 by Joe Comiskey - " |
|
Paid Members can add this recipe to thier Private Collection.
Paid Members or Free Members can add this recipe to
their Favorites Collection.
Copyright© Recipe View® 2009.
Terms of Service
|
