Cajun Oytser and Scallop Stew

• 36 each oysters shucked
• 24 each bay scallops
• 1 quart light cream (half&half)
• 12 each scallions, spring or green onions whole, chopped
• 1 tablespoon parsley leaves chopped
• 2 tablespoons flour, all-purpose
• 1/2 teaspoon cayenne pepper flakes
• 1/2 teaspoon white pepper
• 1 teaspoon salt
• 18 pound butter
• 1 cup water hot
• 1/4 cup celery chopped
• 1/2 teaspoon basil
• 1/4 teaspoon thyme
• 1/2 teaspoon oregano flakes
• 1/2 teaspoon black pepper
• 1 ounce sherry
• 1 cup croutons
• 1 each garlic cloves minced
• 1 1/2 tablespoons worcestershire sauce

1. Melt the butter in a sauce pan at approx 300F (150C).
2. Add the vegetables and saute until slightly browned.
3. Remove form the heat.
4. In a seperate pan heat the Half and Half being careful not to boil it.
5. Reduce heat to approx.
6. 150 degrees F and slowly stir in the flour.
7. When it is blended well, add the seasonings and spices.
8. Add the browned vegetables and the drianed oysters and scallops.
9. Simmer for 15 minutes, stirring frequently.
10. Add the sherry and contimue to simmer until the stew thickens.

oysters shucked, bay scallops, light cream, scallions, parsley, flour, cayenne pepper, white pepper, salt, butter, water, celery, basil, thyme, oregano flakes, black pepper, sherry, croutons, garlic, worcestershire sauce

Taken from recipeland.com/recipe/v/cajun-oytser-scallop-stew-35962 (may not work)