1/3 cups olive oil
1 cup sliced mushrooms
1 cup chopped green onions
1/2 cup chopped red bell pepper
1 cup thinly sliced celery
5 cloves garlic, minced
1/4 cup chopped parsley
1 cup chicken stock
1 lb. sea scallops, dust with flour
1 cup crabmeat
1/2 cup white vermouth
1/2 cup white wine
3-4 Tbsps. butter
2 Tbsps. Worcestershire sauce
Salt and pepper to taste
Tabasco sauce

Use large skillet over medium high heat. Saute celery, bell pepper, green onions and garlic. Add butter. Stir in scallops dusted with flour. Reduce heat to medium low, add vermouth, wine, chicken broth, crab, salt, pepper and Tabasco. Depending on amount of flour used, liquids may need to be adjusted. Shrimp can be substituted for scallops. Before serving in bowls top with chopped parsley. This stew is especially good with toasted garlic bread sprinkled with Parmesan cheese.