MONTAUK SCALLOP AND OYSTER PAN ROAST

Montauk Scallop and Oyster Pan Roast image

Number Of Ingredients 15

1 slice Bacon, minced
2 ribs Celery ribs, thinly sliced
1 Onion, quartered and thinly sliced
1 Thyme sprig
1 teaspoon Sweet paprika
3/4 teaspoon Old Bay seasoning
1 quart Freshly shucked oysters, drained, and 1 1/2 cups of liquor reserved (see Note)
1 cup Fish stock or clam broth, plus more as needed
1 tablespoon Butter, unsalted
1/2 pound Scallops
1 dash Salt
1 quart Heavy cream
1 1/2 tablespoons Worcestershire
1 dash Freshly ground black pepper
1 bunch Chives, snipped

Steps:

In a large pot, cook the bacon over moderate heat until softened, about 1 minute. Add the celery, onion, thyme, paprika and Old Bay and cook, stirring frequently, until the onion is translucent, about 2 minutes. Add the oyster liquor and fish stock and bring to a boil. Simmer over moderately low heat for about 10 minutes, until reduced by one-fourth.
Meanwhile, in a medium skillet, melt the butter. Season the scallops with salt and cook over high heat until well browned on one side, about 2 minutes; immediately transfer to a plate.
Stir the heavy cream into the pot and simmer until slightly thickened, about 3 minutes. Add the oysters and bring just to a simmer. Add the scallops and simmer for 30 seconds. Remove from the heat, stir in the Worcestershire sauce and season with salt and pepper. Discard the thyme sprig. Spoon the stew into bowls, garnish with chives and serve immediately with toasts or crackers