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Scallop Stew


Scallop stew with cream and sea scallops.


  • 3 cups milk
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 teaspoon sugar
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 pound sea scallops
  • paprika
  • chopped parsley, preferably flat leaf


In top of double boiler over boiling water, heat milk, cream, butter, sugar, Worcestershire sauce, salt, and pepper. Mince scallops and add to heated milk mixture. Cook for 5 to 7 minutes. Serve sprinkled with paprika and garnished with fresh chopped parsley.
Serves 4.

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