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Delicious Seafood Recipes

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  Oyster and Scallop Stew  
 

From Better Homes & Gardens
Makes: 6 first-course servings
Start to Finish: 30 minutes

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