Scallop Stew
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A home-kitchen version of scallop stew, written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- 1 stick butter
- 1 lb. onions, thinly sliced
- 1/2 lb. mushrooms, thinly sliced
- 2 lb. scallops
- 4 c. milk
- 1/2 tsp. Dijon mustard
- 1/4 c. cream sherry
- 1 Tbsp. chopped parsley
- freshly ground pepper
Method
Heat the butter in a heavy pot and stir in the onions and mushrooms.
Cook them slowly, stirring occasionally for 20 to 25 minutes or until soft.
Add the scallops and cook for 3 minutes, stirring constantly.
Add milk and meat slowly without boiling. Stir in the mustard, sherry and parsley.
Sprinkle with freshly ground pepper just before serving.
Serve with crusty French bread and chilled frascati wine.
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