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Scallop Stew Supreme for 100


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Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each

15 lb. scallops, halved or quartered
2 lb fish fillets, skinned and chopped
2 3/4 quart (3 lb 4 oz) milk, nonfat, dry
3 1/2 gallon water, warm
1 1/4 quart (2 lb 8 oz) butter or margarine
2 teaspoon pepper, black
6 tablespoon (4 oz) salt

Cook scallops and fish in 3 quart cold water;bring to a boil and simmer 15 minutes or until
scallops flake easily. Reconstitute milk and warm water; heat to just below boiling. DO
NOT BOIL. Add butter or margarine and seasonings to milk. Mix well. Add scallops and
fish; serve immediately.

NOTE:
Other types of milk may be used in place of nonffat dry milk and warm water.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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