INGREDIENTS
4
strips Bacon
2 cups
Fish stock
10
Scallops, whole
2
Carrots, medium
3
stalks Celery
1/2
Yellow onion, large
1 tsp
Concentrated tomato paste
1 tbsp
Tabasco sauce
4 tbsp
All-purpose flour
1 tsp
Cayenne pepper, ground
1 tsp
Paprika, sweet
1 tsp
Pepper, fresh ground
1
Salt
2 tbsp
Butter, unsalted
1 cup
Half-and-half
2 tbsp
Sherry or wine