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| BLOCK ISLAND SCALLOP STEW | |
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2 lbs. fresh sea scallops 1/3 c. dry white vermouth 1 clove garlic, minced 2 onions, thinly sliced 1/4 c. plus 1 tbsp. olive oil 2 c. peeled, chopped Italian-style tomatoes 3 tbsp. butter 2 tbsp. minced fresh parsley 1/2 tsp. salt 1/4 tsp. freshly ground pepper Toasted French bread slices Combine first 3 ingredients; stir well. Let stand 30 minutes. 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. Serve stew over toasted French bread slices. Yield: 7 cups. | |
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I halved the amount of scallops (1 lb.) but kept the other ingredients the same. Use nice fresh plum tomatoes. I used 5 romas, but would increase it to 6 depending on the season/juiciness/ripeness. I use dry white wine as I do not keep vermouth on hand. Delicious!