- Calories 266
- Caloriesfromfat 23%
- Fat 6.7g
- Satfat 2.4g
- Monofat 1.1g
- Polyfat 1.6g
- Protein 26.8g
- Carbohydrate 24.3g
- Fiber 1.9g
- Cholesterol 115mg
- Iron 11.1mg
- Sodium 434mg
- Calcium 153mg
Oyster-and-Scallop Stew
The consistency of this stew is light and delicate, more like a broth than a chowder.
How to Make It
Step 1
Melt butter in a large Dutch oven over medium heat. Add potato, onions, celery, and jalapeño; cover and cook 2 minutes. Increase heat to medium-high; add oysters and scallops, and cook 5 minutes, stirring frequently. Stir in corn, milk, and tomato; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender. Sprinkle with salt and black pepper.
Step 2
Note: Bay scallops can be substituted for the quartered sea scallops, if desired.
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