Scallop and Oyster Stew

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

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 384 Calories

Ingredients

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

Recipe Instructions

Step 1

Melt the butter in a large pot over medium heat.

Step 2

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

Step 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.

Step 4

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

Step 5

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

Step 6

Season with salt and pepper to serve.