Scallop And Oyster Stew Recipe

Name: Scallop And Oyster Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Melt the butter in a large pot over medium heat.
2
Stir in the green onion, celery, and prosciutto; cover the pot and cook the mixture, stirring once, for 2 minutes.
3
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.
4
Stir the corn, tomato, half-and-half, jalapeno pepper, sesame oil, and cilantro into the oyster mixture.
5
Remove the pot from heat, cover, and allow the stew to sit until uniformly heated, about 10 minutes.
6
Season with salt and pepper to serve.

108

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 2/3 cup thin-sliced green onion, 2 tablespoons minced prosciutto (optional), 1/2 cup diced celery, and more.

Yes, Scallop And Oyster Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallop And Oyster Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions