Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  36                    oysters -- shucked
  24                    bay scallops
   1      quart         half and half
  12                    scallions -- whole, chopped
   1      tablespoon    parsley -- chopped
   2      tablespoons   flour
     1/2  teaspoon      cayenne pepper flakes
     1/2  teaspoon      white pepper
   1      teaspoon      salt
     1/8  pound         butter
   1      cup           water -- hot
     1/4  cup           celery -- chopped
     1/2  teaspoon      basil
     1/4  teaspoon      thyme
     1/2  teaspoon      oregano flakes
     1/2  teaspoon      black pepper
   1      ounce         sherry
   1      cup           croutons
   1                    garlic clove -- minced
   1 1/2  tablespoons   Worcestershire sauce

Preparation:

Melt eh butter in a sauce pan at approx. 300F Add the vegetables and sauté until slightly browned. Remove form the heat. In a separate pan heat the Half and Half being careful no to boil it. Reduce heat to approx. 150F and slowly stir in the flour. When it is blended well, add the seasonings and spices. Add the browned vegetables and the drained oysters and scallops. Simmer for 15 minutes, stirring frequently. Add the sherry and continue to simmer until the stew thickens. Add the croutons and serve! ORIGIN: Imogene DeCroix, Pass Christian', La., circa 197