Scallop and Oyster Stew

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TerryWilson 10

"If you prefer, increase the amount of scallops and eliminate the oysters. If you prefer thinner stew, add another 1/2 cup milk."
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30 m servings 384 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 34.9 g
  • 70%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 606 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.



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