Bay Scallop Stew – Seafood

2 tb Chopped shallot

2 tb Butter

1 c Dry white wine

1 c Heavy cream

2 c Milk (not skim or 2%)

3 tb Snipped chives

1 lb Scallops OR

1/2 lb Scallops AND **

1/2 lb Lobster meat **

1 ts 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.