"Great Bay" Scallop Stew

By á-174942

Ingredients

• 2 cups milk
• 1 cup half-and-half
• 2 bay leaves
• 3 slices onion
• 3 parsley sprigs
• 2 tablespoons coarsely-chopped celery leaves
• 3 tablespoons finely-chopped celery
• Tabasco sauce to taste
• 3 tablespoons unsalted butter
• 1 pound bay scallops
• 2 teaspoons chopped fresh tarragon
• (or 1/2 tspn dried tarragon)
• 1 teaspoon chopped fresh summer savory
• (or 1/2 tspn dried savory)
• Salt to taste
• Freshly-ground black pepper to taste
• Unsalted crackers or fresh toast
• 4 teaspoons finely-chopped chives

Details

Servings 4

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.

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.