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Oyster And Scallop Stew
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- #88278
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 teaspoons butter or stick margarine
2 cups baking potato, peeled and cubed in 3/4-inch pieces
3/4 cup green onions, thinly sliced
1/3 cup celery, diced
1 jalapeno pepper, seeded and finely chopped
2 containers (1-pound size) standard oysters, undrained
1 pound sea scallops, quartered
1 cup frozen whole-kernel corn, thawed
1 cup 2% reduced-fat milk
1/2 cup tomato, peeled, seeded and diced
1/4 teaspoon salt
1/8 teaspoon black pepper
directions
Melt butter in a large Dutch oven over medium heat. Add potato, onions, celery, and jalapeno; 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.
added by
crazyfox
nutrition data
Nutritional data has not been calculated yet.
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