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Ingredients

• 1 cup small pasta shells
• 3 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 1 celery rib, finely chopped
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 2 cups fish stock, such as Kitchen Basics brand
• 1 cup milk
• 1/4 cup cornstarch
• 1 pound large shrimpshelled, deveined and halved lengthwise
• 1 pound bay scallops or quartered sea scallops
• 1 cup frozen peas
• 2 plum tomatoes, finely diced
• 1/4 cup cream sherry (optional)
• Salt and freshly ground pepper

Description

Serve This Seafood Stew With Toasts For Dunking, Or Make Snazzy Toppers By Cutting Out Small Rounds From Packaged Puff Pastry Or Raw Pie Dough. Cut The Rounds Slightly Bigger Than The Rim Of Your Mugs, Then Bake Them According To Package Directions.

Rachael Ray Magazine