"Great Bay" Scallop Stew
Recipe By : The LL Bean Book of "New" New England Cookery
- 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
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.