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Stew: Scallop Stew

Source of Recipe

The Mooring


List of Ingredients

Saute 2 1/2 cups of onions in 2 1/2 sticks of butter.

Before onions clear, add 3 pinches of dill and 1/2 cup fresh parsley, chopped.

When onions clear, remove from heat and add 6.4 oz. of flour to produce roux. Set aside to cool.






Recipe

STOCK:

In a large pot add 1 gallon of water
1 to 2 cans of clam juice
3.2 oz of Minors Clam Base
3.2 oz white wine
4 bay leaves

Bring to a full boil.

Add hot stock to roux.

Mix throughly and bring up to a boil mixing frequently - simmer for 3 to 4 minutes.

Remove from heat. Let cool for 1 -2 hours.

Place in an ice bath bewfore storing in walk-in (or fridge).

------ REMOVE ALL BAY LEAVES ------


GARNISH:

1 pound sea scallops (simmered in light cream) and add niblet corn. (To each bowl, add 5 scallops and a tablespoon of niblet corn.)

SERVE 8