Ingredients

• 1/2 pound butter
• 2 cups diced onions
• 1/2 pound all-purpose flour
• 3/4 gallon water
• 2 cups white wine
• 1/4 pound clam base
• 1/2 cup chopped fresh parsley leaves
• 1/4 cup chopped fresh dill
• 4 bay leaves
• 1/3 cup half-and-half, to taste
• 60 bay scallops

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Instructions

1. In heavy-bottomed stockpot large enough to hold entire recipe, melt butter over medium flame.
2. Add onions and saute until translucent, about 5 minutes. Add the flour and stir to make a roux. Cook for 5 minutes over low flame, stirring constantly. Be careful not to allow the roux to brown.
3. Slowly incorporate the water while stirring with a whisk to avoid lumps. Add wine, clam base, parsley, dill, and bay leaves. Simmer for 30 to 45 minutes over low heat. Whisk in desired amount of half-and-half. Add the scallops and slowly poach just until they begin to turn opaque and firm, about 3 minutes. Be careful not to overcook scallops.