Block Island Scallop Stew |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A taste of New England from the Ladies Auxiliary of the Block Island Volunteer Fire Department, Block Island, Rhode Island. 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.
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