- 1 tablespoon unsalted butter
- 2/3 cup thin-sliced green onion
- 2 tablespoons minced prosciutto (optional)
- 1/2 cup diced celery
- 1 pound large scallops, quartered
- 2 pints oysters with liquid
- 1 cup frozen corn, thawed
- 1/3 cup peeled, seeded, and diced tomato
- 1 cup half-and-half
- 1 teaspoon minced jalapeno pepper
- 1/2 teaspoon sesame oil
- 1 tablespoon chopped fresh cilantro
- salt and ground black pepper to taste
- Melt the butter in a large pot over medium heat.
- 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.
05/23/2019
recipepes.com
scallop and oyster stew, recipe
PT15M
PT1H
5
455 calories
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