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Receta "Great Bay" Scallop Stew
by Global Cookbook

"Great Bay" Scallop Stew
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  Raciónes: 4

Ingredientes

  • 2 c. lowfat milk
  • 1 c. half-and-half
  • 2 x bay leaves
  • 3 slc onion
  • 3 x parsley sprigs
  • 2 Tbsp. coarsely-minced celery leaves
  • 3 Tbsp. finely-minced celery Tabasco sauce to taste
  • 3 Tbsp. unsalted butter
  • 1 lb bay scallops
  • 2 tsp minced fresh tarragon (or possibly 1/2 tspn dry tarragon)
  • 1 tsp minced fresh summer savory (or possibly 1/2 tspn dry savory) Salt to taste Freshly-grnd black pepper to taste Unsalted crackers or possibly fresh toast
  • 4 tsp finely-minced chives

Direcciones

  1. Scald the lowfat milk and the half-and-half with the bay leaves, the onion slices, parsley sprigs, and the minced celery leaves. Cover and let stand for about 5 min. Strain out the bay leaf, parsley, celery leaves and onion, and add in the finely minced celery stalk, 2 to 3 dashes of Tabasco, and the butter.
  2. Bring the liquid to a boil again, lower the heat, and simmer gently for about 5 min. Add in the scallops and the herbs, taste for seasoning, and add in a little salt and pepper if you think it needs it. Simmer 10 to 12 min.
  3. Put crackers or possibly pcs of toast in each of 4 soup plates, and pour the stew over, sprinkling with finely minced chives.
  4. This recipe yields 4 servings.