Rich Scallop Soup

Recipe

• 1 pound bay scallops, chopped
• 2 cups milk
• 1 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon salt
• ¼ teaspoon freshly ground white pepper
• 1 teaspoon Worcestershire sauce
• paprika
• 3 tablespoons finely chopped fresh parsley

In top of double boiler, blend milk, cream, butter, salt, pepper and Worcestershire. Place over boiling water and bring to simmer, stirring frequently. Add scallops to mixture. Return to simmer and cook until tender, about 4 to 5 minutes. Pour into individual bowls. Sprinkle each with paprika and parsley.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas