Title: Bay Scallop Stew
Categories: Soup Seafood
Yield: 4 Servings

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.

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