Scallop Stew

Name: Scallop Stew
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)

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)

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.