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



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


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

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

  • 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.

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

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

  • Season with salt and pepper to serve.

Nutrition Facts

383.76 calories; 34.93 g protein; 22.48 g carbohydrates; 17.06 g fat; 160.33 mg cholesterol; 509.48 mg sodium. Full Nutrition