Recipe - Bay Scallop Stew

2 tablespoon Chopped shallot
2 tablespoon Butter
1 cup Dry white wine
1 cup Heavy cream
2 cup Milk (not skim or 2%)
3 tablespoon Snipped chives
1 pound Scallops OR
One half pound Scallops AND **
One half pound Lobster meat **
1 teaspoon 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: One half # scallop One half # lobster meat. Stew will separate
slightly.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini