Bertolli

Charleston Soups Recipe List

Slightly North of Broad

192 East Bay Street, Charleston, SC 29401
843-723-3424

Oyster Stew in Scallop Cream

Serves 4

Ingredients for Scallop Cream

4 Shallots, rinsed & sliced
1 lb Scallops
1 tbsp Butter
2 cups White Wine
2 cups Heavy Cream
1 pinch Salt

Ingredients for Oyster Stew

1 large Yukon Gold Potato, peeled & diced medium
1 large Leek (light green/white), sliced
¼ lb Apple Smoked Bacon, small dice
1 pint shucked Oysters
½ cup Chives, chopped
1 tsp Butter
1 cup Water
1 pinch Salt

Method for Scallop Cream

• In a sauté pan, sweat the shallots over medium heat with butter and salt until golden brown, sticky, and caramelized.
• Deglaze with 2 cups of white wine.
• Reduce until sticky again. Add cream.
• Simmer slowly for 15-20 minutes.
• Strain and discard the scallops.
• Reserve the cream.

Method for Oyster Stew

• Render the bacon gently for 2 minutes over medium high heat.
• Discard rendered fat, and save lardons of bacon. Set aside.
• Cut the leek in half lengthwise and soak in cold water to remove dirt from layers.
• Once cleaned, slice to form semi-circles.
• In a medium saucepan, sweat one cup of the sliced leeks in a teaspoon of butter and a pinch of salt over medium heat.
• Add the potatoes and cook until sticky.
• Add water, cook until tender, and set aside off heat.
• In a sauté pan, return the scallop cream to medium heat.
• Add potatoes, leeks, and bacon.
• Cook until bubbly.
• Reduce heat to medium low, add oysters, and heat gently until oysters just crinkle.
• Add chives, then salt and pepper to taste.
• Serve.

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