Title: "Great Bay" Scallop Stew
Categories: Seafood Soup
Yield: 4 Servings
| 2 | c | Milk |
| 1 | c | Half and half |
| 2 | | Bay leaves |
| 3 | sl | Onion |
| 3 | | Parsley |
| 2 | tb | Celery leaves; coarsely chopped |
| 3 | tb | Celery stalk; finely chopped |
| | | Tabasco sauce |
| 3 | tb | Unsalted butter |
| 1 | lb | Bay scallops |
| 2 | ts | Fresh tarragon; chopped |
| | | Or 1/2 tsp dried tarragon |
| 1 | ts | Fresh summer savory; chopped |
| | | Or 1/2 tsp dried |
| | | Salt |
| | | Fresh ground black pepper |
| | | Unsalted crackers or fresh toast |
| 4 | ts | Chives; finely chopped |
Recipe by: The LL Bean Book of "New" New England Cookery 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. Typed by Diana Rattray