Block Island Scallop Stew

Alan in SW Florida's Note:

A taste of New England from the Ladies Auxiliary of the Block Island Volunteer Fire Department, Block Island, Rhode Island.

• Total Time: 1 hrs
• Prep Time: 1 hrs
• Cook Time: 0 mins

Ingredients:

Serves: 4

Yield: 7.0 cups

• 2 lbs fresh sea scallops
• 1⁄3; cup dry white vermouth
• 1 garlic clove , minced
• 2 onions , thinly sliced
• ¼ cup olive oil , plus
• 1 tablespoon olive oil
• 2 cups peeled chopped Italian-style tomatoes
• 3 tablespoons butter or 3 tablespoons margarine
• 2 tablespoons minced fresh parsley
• ½ teaspoon salt
• ¼ teaspoon fresh ground pepper
• toasted French bread , slices

Directions:

1. Combine first 3 ingredients; stir well. Let stand 30 minutes.
2. Saute onion in olive oil in a Dutch oven until onion is tender. Add chopped tomatoes; cover and cook until tomatoes soften. Add scallop mixture, butter, minced parsley, salt, and pepper; cook, uncovered, until scallops are done, 7 to 8 minutes.
3. Serve stew over toasted French bread slices.