SCALLOP STEW 
1 lb. sea scallops
1 c. water
4 tbsp. butter
1 can milk
2 c. reg. milk
Salt and pepper to taste

Melt butter in water and bring to a boil. Add cut up scallops and cook until done. Add milk, salt and pepper. Heat and serve. Better if made ahead and reheated. For scallop chowder, add one medium potato, diced, and cook with the scallops.

 

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