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GRAM CHAPMAN'S SCALLOP STEW 1 pint fresh scallops Whole milk 2 Tbsp. butter (or margarine) Pepper Put scallops in a 2-qt. sauce pan. Add just enough water to cover to 1/2 the depth of scallops. Bring to a boil, simmer for 10 minutes. Add whole milk to top of scallops, butter and pepper and simmer until hot. (Do not cook at too high a temperature or milk will curdle and scallops will toughen). Serve at once in heated soup bowls.