(4 servings)

2 tb Chopped shallot
2 tb Butter
1 c Dry white wine
1 c Heavy cream
2 c Milk (not skim or 2%)
3 tb Snipped chives
1 lb Scallops OR
1/2 lb Scallops AND **
1/2 lb Lobster meat **
1 ts White pepper (or to taste)

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.