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Scallop and Oyster Stew

 made it  |  0 reviews   |   photos
TerryWilson

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

30 m servings 384 cals
Original recipe yields 4 servings

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Directions

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  1. Melt the butter in a large pot over medium heat.
  2. Stir in the green onion, celery, and prosciutto; cover the pot and cook the mixture, stirring once, for 2 minutes.
  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.
  4. Stir the corn, tomato, half-and-half, jalapeno pepper, sesame oil, and cilantro into the oyster mixture.
  5. Remove the pot from heat, cover, and allow the stew to sit until uniformly heated, about 10 minutes.
  6. Season with salt and pepper to serve.

Nutrition Facts


Per Serving: 384 calories; 17.1 g fat; 22.5 g carbohydrates; 34.9 g protein; 160 mg cholesterol; 606 mg sodium. Full nutrition

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