Cajun Oyster & Scallop Stew

Ingredients:

36 ea. Extra select oysters, drained

24 ea. North Shore Fresh Dry Pack Bay Scallops

1 Qt. Half & Half

12 ea. Scallion, trimmed and chopped

1 T MarketSource Fresh Parsley, chopped

2 T Baker Boy A/P flour

½ tsp Natural Pak Cayenne Pepper

½ tsp Natural Pak White Pepper

1 tsp Salt

2 ozs. Butter

1 C Hot water

¼ C Celery, chopped

½ tsp Natural Pak Basil

¼ tsp Natural Pak Thyme

½ tsp Natural Pak Oregano

½ tsp Natural Pak Black Pepper

1 oz. Sherry wine

1 C Croutons

1 ea Natural Pak Fresh Garlic Clove, minced

11/2 T Worcestershire

Directions:

Melt the butter in a sauce pan over medium heat

Add the vegetables and sauté until they are soft and just slightly browned

Remove from fire

In a separate pan heat the Half & Half slowly - simmer, do not boil

Once heated, whisk in the flour slowly incorporating it completely

When flour is blended in completely, add the seasonings, herbs and spices

Add the vegetables, the oysters and scallops

Simmer for 15 minutes stirring frequently

Add the sherry wine and cook until stew thickens

Add croutons and serve immediately in shallow heated bowls