36 ea Oysters, shucked 24 ea Bay Scallops 1 qt Half & Half 12 ea Scallions, whole, 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 ea Garlic clove, minced 1 1/2 tb Worcestershire sauce Melt eh butter in a sauce pan at approx. 300 degrees F. Add the vegetables and saute until slightly browned. Remove form the heat. In a seperate pan heat the Half & Half being careful no tto boil it. Reduce heat to approx. 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
|
