Categories: Soups/stews, Fish/sea 
      Yield: 4 servings 
  
      2 tb Chopped shallot                     3 tb Snipped chives 
      2 tb Butter                              1 lb Scallops OR 
      1 c  Dry white wine                    1/2 lb Scallops AND ** 
      1 c  Heavy cream                       1/2 lb Lobster meat ** 
      2 c  Milk (not skim or 2%)               1 ts White pepper (or to taste) 
  
  Contributed to the echo by: Janice Norman Originally from: the Sea view 
  restaurant - Bar Harbor, Me. Bay Scallop Stew In heavy sauce pan saute 
  shallots in butter, add wine; boil. Lower heat and simmer 2 min. Add 
  scallops, simmer 5 min. Add milk, cream and chives. Stir until hot. Do not 
  boil. salt and white pepper. Serve. prep time 30 - 45 min. 
   
  **Alternative: 1/2 # scallop - 1/2 # lobster meat. Stew will separate 
  slightly.