Scallop Stew

• 3 cups heavy cream, reduced over moderate heat to 2 cups
• 2 cups

In a large nonaluminum saucepan, combine the reduced cream with the reduced fish stock over moderately low heat. Add the scallops and seasonings to taste and simmer for about 8 minutes, until the scallops are just opaque. Do not overcook or the scallops will toughen.

Season with cayenne and salt to taste and pour into heated soup plates. Sprinkle with the chives.