Shrimp and Scallops Bathed in Stock

For extra flavor, add the shrimp shells while warming the stock. Remove before serving.

Serves: 6Hands-on: 20 minutesTotal: 1 hour 40 minutesDifficulty: Easy

Serves: 6


  • 20 medium shrimp
  • 2 tsp. salt
  • 1 lb. sea scallops
  • 4 cups fish stock
  • 2 bay leaves
  • 2 tsp. Old Bay Seasoning


  • Peel and devein the shrimp, leaving the tail on. Fill a bowl with 3 cups of warm water, add the salt, and stir until it dissolves. Add the shrimp and scallops and leave in the warm water for 10 minutes. Rinse in cold water, drain, and pat dry with paper towels.
  • Heat the stock on the stove and bring to a boil. Add the bay leaves and Old Bay. Bring to the table and set up the burner. Be sure to keep the stock at a boil throughout the meal. Use a dipping fork to spear the shrimp and fish. Cook the fish and shrimp in the hot stock.