Heat a medium soup pot over medium-high heat. Add the EVOO and 2 TBL cold butter, cut into small pieces. Add the veggies as you get them chopped. Add the old bay seasoning, salt, pepper and bay leaf. Cook 5 minutes to begin to soften, then add the flour and cook for a minute longer.

Next, add the wine and cook for one minute. Whisk in the stock and bring it to a bubble, then arrange the scallops in an even layer around the pan.

Cover the pan and cook until the scallops are opaque, 4 minutes.

Remove the lid, add the milk and cook for 2 to 3 minutes longer to thicken. Add about 1/4 teaspoon cayenne pepper, corn,shrimp and green beans, then adjust the seasonings. Discard the bay leaf.