Block Island Scallop Stew

Submitted by Alan in SW Florida

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

 

• Ready In: 1hr
• Ingredients: 12
• Yields: 7 cups
• Serves: 4

ingredients

• 2 lbs fresh sea scallops
• 1⁄3 cup dry white vermouth
• 1 garlic clove, minced
• 2 onions, thinly sliced
• 1⁄4 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
• 1⁄2 teaspoon salt
• 1⁄4 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.

Reviews

[*Parsley*]

I really loved this. It was simple to make, yet had great flavor and was filling. I decreased the overall amount of olive oil to 3 tbsp. and doubled the garlic. Using good-quality dry sea scallops is very important. Just as important is not overcooking them. Thanx for sharing this great scallop recipe!