Traditional scallop stew from New England Soups from the Sea: Recipes for Chowders, Bisques, Boils, Stews, and Classic Seafood Medleys (page 217) by Craig Fear

  • dry white wine
  • butter
  • Show all ingredients...
  • Serves : 2

  • EYB Comments

    Can substitute shallots for yellow onions; sea scallops for bay scallops; this book's "Hard-shell clam broth" for commercial clam broth; and half-and-half or heavy cream for milk.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute shallots for yellow onions; sea scallops for bay scallops; this book's "Hard-shell clam broth" for commercial clam broth; and half-and-half or heavy cream for milk.

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