- 4
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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
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.
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