U.B.’s Sponge Bar
Scallop Stew
November 2004
Note: I had some frozen bay scallops and they needed to be
used , so this idea developed as I cooked it. I was really
pleased with the resultant, slightly smokey flavour imparted by the
“hot paprika”. Reminded me of the “Smoked Scallaop
Chowder” we’ve had at the Blue Mermaid Bar & Grill in
Portsmouth. Sweet paprika could be used, I suppose, but that
smokiness would be lost. Hope you enjoy it!
Ingredients:
- 1 small-medium onion, chopped
- 1-2 cloves garlic, chopped
- 1/2 stick of butter (NOT margarine!)
- Hot, Smokey Paprika (1/4 tsp - 1 tsp, to
taste)
- 1/2 - 3/4 lb. bay scallops (thawed if frozen)
- 1 C. 2% or whole milk
- 1 C. 1/2 & 1/2
- salt and pepper to taste
- 1-2 TBS Harvey’s Bristol Cream sherry
- dash or two of Tabasco sauce
Directions:
Melt the butter in a large sauce pan over medium-high heat.
Sauté chopped onions until beginning to soften. Add the
chopped garlic and paprika, stir gently until onions are
semi-soft.
Add scallops and sauté about 5-7 minutes. Add half a cup
each of the milk and 1/2 & 1/2 to sauce pan and stir in gently.
Reduce heat to medium.
Check seasonings to taste (salt, pepper, butter).
Add remaining half cups of the milk and 1/2 & 1/2 to sauce pan
and stir in gently. Heat stew, stirring occasionally, until
steaming but NOT BUBBLING. Add a dash or two (or three, or....)
Tabasco sauce and give the stew a stir to blend.
Add the HBC sherry and stir to blend.
Ladle into bowls and eat it while it’s hot ‘n
steamy!
Enjoy! UB
© 2003, 2004, 2005 - Blue Frontiers
Updated: 12 January, 2005