Scallop and Oyster Stew

Ingredients

• 0.5 cup celery diced
• 1 tablespoon cilantro leaves fresh chopped
• 1 cup regular corn frozen thawed
• 0.7 cup thin- green onion 
• 4 servings salt and ground pepper black to taste
• 1 cup half-and-half 
• 1 teaspoon jalapeno minced
• 2 pints dozens oysters with liquid
• 2 tablespoons pancetta minced
• 1 pound scallops quartered
• 0.5 teaspoon sesame oil 
• 0.3 cup tomatoes diced peeled seeded
• 1 tablespoon butter unsalted

Equipment

• pot

Directions

1. Melt the butter in a large pot over medium heat.
2. Stir in the green onion, celery, and prosciutto; cover the pot and cook the mixture, stirring once, for 2 minutes.
3. Increase heat to medium-high. Stir the scallops and oysters with liquid into the green onion mixture; cook uncovered, stirring frequently, until the scallops are cooked through, about 5 minutes.
4. Stir the corn, tomato, half-and-half, jalapeno pepper, sesame oil, and cilantro into the oyster mixture.
5. Remove the pot from heat, cover, and allow the stew to sit until uniformly heated, about 10 minutes.
6. Season with salt and pepper to serve.