36 ea Oysters, shucked

     24 ea Bay Scallops

      1 qt Half & Half

     12 ea Scallions, whole, chopped

      1 tb Parsley, chopped

      2 tb Flour

    1/2 ts Cayenne pepper flakes

    1/2 ts White pepper

      1 ts Salt

    1/8 lb Butter

      1 c  Water, HOT

    1/4 c  Celery, chopped

    1/2 ts Basil

    1/4 ts Thyme

    1/2 ts Oregano flakes

    1/2 ts Black pepper

      1 oz Sherry

      1 c  Croutons

      1 ea Garlic clove, minced

  1 1/2 tb Worcestershire sauce

  Melt eh butter in a sauce pan at approx. 300 degrees F. Add the vegetables
  and saute until slightly browned. Remove form the heat. In a seperate pan
  heat the Half & Half being careful no tto boil it. Reduce heat to approx.
  150 degrees F. and slowly stir in the flour. When it is blended well, add

  the seasonings & spices. Add the browned vegetables and the drianed oysters
  & scallops. Simmer for 15 minutes, stirring frequently. Add the sherry and
  contimue to simmer until the stew thickens. Add the croutons and serve!
  ORIGIN: Imogene DeCroix, Pass Christian', La., circa 1970