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.
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|Serving Size: 1 Serving (673g)|
|Recipe Makes: 6|
|Calories from Fat: 520 (59%)|
|Amt Per Serving||% DV|
|Total Fat 57.8g||77 %|
|Saturated Fat 31.7g||158 %|
|Monounsaturated Fat 17.2g|
|Polyunsanturated Fat 4g|
|Cholesterol 305.2mg||94 %|
|Sodium 812.1mg||28 %|
|Potassium 1416.2mg||37 %|
|Total Carbohydrate 36.5g||11 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 33.3g|
|Protein 52.2g||75 %|
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Calories per serving: 881
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