Oyster and Scallop Stew

Scallops and oysters have long been a holiday food. This holiday season, serve oyster stew on Christmas Eve or New Year's Eve.

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  • Makes: 6 first-course servings
  • Start to Finish: 30 mins

Oyster and Scallop Stew

Reviews (0)

5.0 by 1 people

Rate This!

Directions

  1. Thaw scallops and oysters, if frozen. Rinse scallops; pat dry. Set aside
  2. In a large saucepan, cook bacon over medium heat until crisp. Drain bacon, reserving 1 tablespoon of the drippings in pan. Crumble bacon; set aside.
  3. Cook green onions in hot drippings for 2 to 3 minutes or until tender. Add the undrained oysters. Cook, uncovered, for 3 minutes, stirring occasionally.
  4. Add scallops, half-and-half, sherry, salt, and pepper. Bring mixture just to a simmer over medium heat, stirring occasionally. Cook and stir for 1 minute more or until scallops are opaque.
  5. To serve, ladle into soup bowls. Sprinkle with bacon and basil. Makes 6 first-course servings.
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Reviews (1)

1 Ratings
1553 Days Ago
First made this several times last cold weather season. This is delicious. Nice variation from traditional oyster stew. Great with the "Seven Fishes" traditional Italian event.

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