Prep 15 mins
Cook 40 mins
A nice variation of oyster stew, with a bit of a "bite" to it. Try to use small or tiny oysters.
- 4 tablespoons unsalted butter, divided
- 12 green onions, chopped (white and green parts)
- 1⁄4 cup celery, chopped
- 1 garlic clove, minced
- 2 tablespoons flour
- 1 quart half-and-half cream
- 1 tablespoon fresh Italian parsley, chopped
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 teaspoon white pepper
- 1 teaspoon salt
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon dried thyme
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon black pepper
- 2 pints oysters, jarred (drained)
- 1⁄2 lb bay scallop
- 1 1⁄2 tablespoons Worcestershire sauce
- 1⁄8 cup sherry wine
- 1 cup crouton (use your favorite type)
- Melt 2 tablespoons of the butter in a sauce pan over medium heat. Add the green onions, celery and garlic and saute until slightly softened. Remove form the heat.
- In a seperate pan over medium heat, melt remaining butter and whisk in the flour. Whisk in the half & half, and bring just to a simmer, being careful no to boil it. Reduce heat to low and add the seasonings (parsley through black pepper). Add the vegetable mixture and the oysters and scallops. Simmer for 15 minutes, stirring frequently.
- Add the Worcestershire and sherry and contimue to simmer until the stew thickens.
- Ladle into bowls and top with croutons and serve.