(A little like soup and a little like stew)
8 Tbs UNSALTED BUTTER
3 SHALLOTS- finely chopped or minced
6 Oz SMALL SHRIMP
6 Oz BAY SCALLOPS
8 Oz CRAB MEAT
1/3 CUP MARSALA or DRY SHERRY
¼ CUP FLOUR
½ CUP DRY WHITE VERMOUTH
4 CUPS FISH STOCK or 2 CUPS FISH STOCK & 2 CUPS CLAM JUICE
CHOPPED CHIVES – for garnish
2 CUPS HALD AND HALF – not low-fat
SEA SALT & FRESHLY GROUND BLACK PEPPER
In a small saucepan over medium-low heat, melt 3 tablespoons of butter. Add the shallots and saute until they become transparent. Add the shrimp, scallops and crabmeat and saute just until the scallops begin to turn opaque and the shrimp turn light pink. Add the sherry or marsala and continue to saute for about 2 or 3 minutes. Remove from heat, tent to keep warm, and set aside.
In a separate saucepan , large enough to hold all the finished ingredients, over medium-low heat, melt the remaining butter. Slowly stir in the flour to make a roux. Stir constantly and cook for a few minutes until all is smooth but do not let it start to brown. Gradually whisk in the vermouth, then the stock and then the half and half. When all is smooth, simmer but whisk occasionally for about 15 minutes to allow it to thicken and develop fa good flavor. Carefully stir in the shellfish mixture and cook just long enough to heat through. Taste for salt and pepper and season according to your taste.
To serve, garnish with some chopped chives.