Oyster and Scallop Stew Recipe

A mixed shellfish stew ideal for a cozy night in.

The jalapeño deepens the flavor. If you are using large sea scallops, quarter them. This is an excellent meal-in-one for a cool fall evening.

Serves 4



  • 1 tablespoon butter
  • cup thinly sliced scallions, both white and green parts
  • ½ cup diced celery
  • 1 pound scallops
  • 2 pints shucked oysters with liquid (about 2½ pounds)
  • 1 cup frozen corn kernels
  • cup peeled, seeded, and diced tomato
  • 1 to 1½ cups milk
  • 1 teaspoon peeled, seeded, and minced jalapeño
  • Sesame oil
  • 1 to 2 tablespoons chopped fresh cilantro


Melt the butter in a large nonreactive pot. Add the scallions and celery, cover the pan, and let sweat over medium heat for 2 minutes, stirring once. Uncover the pan, add the scallops and oysters and their liquids, and cook over medium-high heat, stirring frequently, for 5 minutes, or until the seafood is barely cooked through.

Stir in the corn, tomato, 1 cup of the milk, the jalapeño, a dash of sesame oil, and the cilantro. Cover the pan and let sit for 10 minutes to let the flavors meld. Just before serving, season with salt and pepper to taste. Add the additional ½ cup milk if you prefer a thinner stew.

From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.

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