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.
Ingredients
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1/2 pound fresh or frozen bay scallops
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1/2 pint fresh or frozen shucked oysters (about 6 ounces with 1/4 cup liquid)
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3 slices bacon, halved crosswise
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1/4 cup finely chopped green onions
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3 cups half-and-half or light cream
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2 tablespoons dry sherry or dry white wine
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1/2 teaspoon salt
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1/4 teaspoon pepper
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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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