Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
36 ea Oysters -- shucked
24 ea Bay scallops
1 qt Half & half
12 ea Whole scallions -- chopped
1 tb Parsley -- chopped
2 tb Flour
1/2 ts Cayenne pepper flakes
1/2 ts White pepper
1 ts Salt
1/8 lb Butter
1 c Water -- HOT
1/4 c Celery -- chopped
1/2 ts Basil
1/4 ts Thyme
1/2 ts Oregano flakes
1/2 ts Black pepper
1 oz Sherry
1 c Croutons
1 cl Garlic -- minced
1 1/2 tb Worcestershire sauce
Melt the butter in a sauce pan at approximately 300 degrees F. Add
the vegetables and saute until slightly browned. Remove form the
heat. In a separate pan heat the Half & Half being careful not to
boil it. Reduce heat to approximately 150 degrees F and slowly stir
in the flour. When it is blended well, add the seasonings & spices.
Add the browned vegetables and the drianed oysters & scallops.
Simmer for 15 minutes, stirring frequently. Add the sherry and
contimue to simmer until the stew thickens. Add the croutons and
serve!
Origin: Imogene DeCroix, Pass Christian', La., circa 1970
