1 lb Bay Scallops 2 Tbsp chopped Shallot
3 Tbsp snipped Chives 2 Tbsp Butter 1 cup dry White Wine 1 cup heavy Cream 2 cup Milk
Salt and White Pepper, to taste
Directions:
In heavy sauce pan sauté shallots in butter. Add wine. Bring to a boil. Lower heat and simmer for 2 minutes. Add bay scallops and simmer for 5 minutes. Add milk, cream and chives. Stir stew
until hot. Do not boil. Salt and pepper to taste. Serves 4.
