Oyster and Scallop Stew

In American Colonial days, waters along the Eastern seaboard brimmed with oysters. Because many abstained from eating meat on Christmas Eve, scallops and oysters became a holiday food. As the railroad stretched across the country, oysters were transported to the plains. Today, even Midwesterners serve oyster stew on Christmas Eve or New Year's Eve.

Servings: 6 first-course servings

Total: 30 mins

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Ingredients

1/2 pound fresh or frozen bay scallops

1/2 pint fresh or frozen shucked oysters (about 6 ounces with 1/4 cup liquid)

3 slices bacon, halved crosswise

1/4 cup finely chopped green onions

3 cups half-and-half or light cream

2 tablespoons dry sherry or dry white wine

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons snipped fresh basil

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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