Total:
1 hr 30 min
Active:
30 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

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.

food-warnings:restaurant-recipe

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