Oyster Stew in Scallop Cream | Recipies from Charleston, SC Restaurants | Charleston Restaurants | C

Ingredients

• 4 Shallots, rinsed & sliced
• 1 lb Scallops
• 1 tbsp Butter
• 2 cups White Wine
• 2 cups Heavy Cream
• 1 pinch Salt
• 1 large Yukon Gold Potato, peeled & diced medium
• 1 large Leek (light green/white), sliced
• ¼ lb Apple Smoked Bacon, small dice
• 1 pint shucked Oysters
• ½ cup Chives, chopped
• 1 tsp Butter
• 1 cup Water