Scallop Stew
A creamy and comforting scallop stew, similar to oyster stew, perfect for a chilly evening.
Ingredients
- 1 quart Scallops (About 1 pound, fresh or frozen (thawed))
- 4 tablespoons Butter
- 4 cups Milk (Whole milk recommended for richness)
- 1 cup Heavy cream (Optional, for extra richness)
- 0.5 teaspoon Salt (Or to taste)
- 0.25 teaspoon Black pepper (Freshly ground, or to taste)
- 2 tablespoons Fresh parsley (Chopped, for garnish)
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Instructions
- 1In a large saucepan or pot, melt the butter over medium heat.
- 2Add the scallops to the melted butter and cook until they are just opaque and slightly firm, about 3-5 minutes. Be careful not to overcook them, as they will become rubbery.
- 3Pour in the milk and cream (if using). Heat gently, being careful not to boil. Season with salt and pepper to taste.
- 4Simmer gently for about 5 minutes to allow the flavors to meld. Garnish with fresh parsley before serving.
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