Scallop and Oyster Stew recipe

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Ingredients

1 tablespoon unsalted butter
⅔ cup thin-sliced green onion
2 tablespoons minced prosciutto
½ cup diced celery
1 pound large scallops, quartered
2 pints oysters with liquid
1 cup frozen corn, thawed
⅓ cup peeled, seeded, and diced tomato
1 cup half-and-half
1 teaspoon minced jalapeno pepper
½ teaspoon sesame oil
1 tablespoon chopped fresh cilantro
salt and ground black pepper to taste

Nutrition Info

383.8 calories
carbohydrate: 22.5 g
cholesterol: 160.3 mg
fat: 17.1 g
fiber: 1.8 g
protein: 34.9 g
saturatedFat: 7.9 g
servingSize: -
sodium: 509.5 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt the butter in a large pot over medium heat.

  2. Stir in the green onion, celery, and prosciutto, cover the pot and cook the mixture, stirring once, for 2 minutes.

  3. Increase heat to medium-high. Stir the scallops and oysters with liquid into the green onion mixture, cook uncovered, stirring frequently, until the scallops are cooked through, about 5 minutes.

  4. Stir the corn, tomato, half-and-half, jalapeno pepper, sesame oil, and cilantro into the oyster mixture.

  5. Remove the pot from heat, cover, and allow the stew to sit until uniformly heated, about 10 minutes.

  6. Season with salt and pepper to serve.

Recipe Yield

4 servings

Recipe Note

If you prefer, increase the amount of scallops and eliminate the oysters. If you prefer thinner stew, add another 1/2 cup milk.

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