- 1/2 pound butter
- 2 cups diced onions
- 1/2 pound all-purpose flour
- 3/4 gallon water
- 2 cups white wine
- 1/4 pound clam base
- 1/2 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh dill
- 4 bay leaves
- 1/3 cup half-and-half, to taste
- 60 bay scallops
In heavy-bottomed stockpot large enough to hold entire recipe, melt butter over medium flame.
Add onions and saute until translucent, about 5 minutes. Add the flour and stir to make a roux. Cook for 5 minutes over low flame, stirring constantly. Be careful not to allow the roux to brown.
Slowly incorporate the water while stirring with a whisk to avoid lumps. Add wine, clam base, parsley, dill, and bay leaves. Simmer for 30 to 45 minutes over low heat. Whisk in desired amount of half-and-half. Add the scallops and slowly poach just until they begin to turn opaque and firm, about 3 minutes. Be careful not to overcook scallops.