1 pound medium shrimp – Peeled, deveined and chopped into about ½-inch pieces
1 pound bay scallops
1–1/2 cups finely chopped celery (about 3 stalks)
1 tablespoon freshly minced garlic
3/4 cup all purpose flour
3 cups half and half
1 (32-ounce) container seafood stock (4 cups)
¼ cup white wine (I used chardonnay)
2 teaspoons Old Bay seasoning
½ teaspoon ground nutmeg
2 teaspoons granulated sugar
½ teaspoon salt (more or less, to taste)
½ teaspoon pepper (more or less, to taste)
Optional: Fresh chopped parsley, for garnish
In a Dutch oven or soup pot, melt 3 tablespoons of the butter over medium high heat. Add shrimp and scallops and cook until shrimp are pink, stirring frequently (about 4 minutes).
Remove shrimp and scallops with a slotted spoon and place in a bowl or on a plate, leaving juices in pot.
Add the remaining 3 tablespoons of butter and melt. Add celery and cook for 5 minutes, or until tender (stirring frequently). Add garlic and cook until fragrant, about 30 seconds, while continuing to stir.
Slowly add flour while whisking to combine. Add half and half and seafood stock, while continuing to whisk.
Bring to a simmer and simmer for 10 minutes or until thickened, stirring occasionally.
Return shrimp and scallops to pot. Add white wine, Old Bay Seasoning, nutmeg, sugar, salt and pepper. Stir well to combine.
Simmer for an additional 5 minutes, stirring occasionally.