2 -3 cups cleaned scallops
1 quart fat free half and half
6 -8 red potatoes diced
1 16 oz package frozen white or yellow shoe-peg corn
salt and pepper to taste
Tabasco sauce few drops to taste
red pepper chopped
baby carrots sliced about 1 cup
Large onion diced
Everglades seasoning (I like one without MSG) 2-3 tsp
celery sticks 3 sliced
1 stick butter
celery salt small amount.
Directions:
Saute vegetables in butter except potatoes and carrots corn for few minutes. Add milk and all ingredients except scallops and cook on low simmer( do not boil) for 25 minutes till vegetables done.
Add scallops at last and remove from heat. Sit for 10 minutes (scallops will cook in hot soup) I make this a day a head so the seafood flavors will mix. I also have made with grilled leftover grouper and shrimp when the scallops aren't available.
Makes a large amount so start in large 6 qt pot. Sometimes I use 2 quarts of milk with this to stretch and a few more scallops. I also use oysters or any other seafood.