2 tablespoon chopped shallot
2 tablespoon butter
1 cup dry white wine
1 cup heavy cream
2 cup milk (not skim or 2%)
3 tablespoon snipped chives
1 lb scallops or
1/2 lb scallops and **
1/2 lb lobster meat **
1 teaspoon white pepper (or to taste)
Contributed to the echo by: Janice Norman Originally from: the Sea view restaurant - Bar Harbor, Me. Bay Scallop Stew 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. salt and white pepper. Serve. prep time 30 - 45 min.
**Alternative: 1/2 # scallop - 1/2 # lobster meat. Stew will separate slightly.
