Two to Four Servings
Preparation Time: about 20 minutes
 
YOUR CHOICE: Bay Scallops (1/2 lb.); 12 Shrimp (12 medium peeled, raw); Oysters (12 extra small, raw) or  Dungeness or King Crab (1/2 lb.)
 
 
1/2  stick margarine or butter                          Salt & Pepper  (to taste)
1/4  cup onion, finely diced                              2 cups half & half
2     cloves garlic, minced                                 1 can evaporated milk  
1/2  cup white wine                                          2  teaspoons Old Bay 
2     lemon juice
1/4  cup sour cream                                        Hot Sauce (Tabasco)
 
In a large skillet, sauté onion three minutes; add garlic and sauté for two more minutes, until tender. Add white wine, lemon juice and sour cream. Stir until creamy (two minutes).  Add seafood and simmer and stir until shrimp turn pink (five to six minutes).
In a small bowl, mix half & half, evaporated milk and seasonings, pour into seafood mixture and bring back to a simmer (about five minutes). Do not boil.
Ladle into large soup bowls and drizzle a few drops of hot sauce to taste.
 
This soup is simple and easy. It is perfect for two as a meal served with a tossed salad and garlic bread, or great for four as a side dish before the main entrée. The amount of seafood can be adjusted to taste. Using fresh seafood and a good quality white wine makes it best.
 
 JoAnn Lawson
Sequim, WA
 

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