"Great Bay" Scallop Stew

Recipe By : The LL Bean Book of "New" New England Cookery Ingredients:

2 cups milk
1 cup half and half
2 bay leaves
3 slices onion
3 sprigs parsley
2 tablespoons celery leaves -- coarsely chopped
3 tablespoons celery stalk -- finely chopped
Tabasco sauce
3 tablespoons unsalted butter
1 pound bay scallops
2 teaspoons fresh tarragon -- chopped
OR 1/2 tsp dried tarragon
1 teaspoon fresh summer savory -- chopped
OR 1/2 tsp dried
salt
fresh ground black pepper
unsalted crackers or fresh toast
4 teaspoons chives -- finely chopped

Instructions:

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 - 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 - 12 minutes.
Put crackers or pieces of toast in each of 4 soup plates, and pour the stew over, sprinkling with finely chopped chives.