Portuguese Scallop Stew

• 5 thick cut slices bacon
• 2 med onions (or 3 small), sliced
• 2 cloves garlic, minced
• 1/2 red or green pepper, cut in strips
• 2 med carrots, shaved
• 2 stalks celery, diced
• 1 13 oz. can diced tomatoes
• 1 cup chicken stock
• 1-1/2 cups water
• 1 bay leaf
• 1-1/2 tsp Worcestershire sauce
• 1 tsp thyme, dried or fresh
• 1 tsp salt
• 1 TB fresh chopped parsley
• 3 med potatoes (I used Yukon golds), diced into 1/2 inch pieces
• 1 lb bay scallops (the size of cherry tomatoes)
• more fresh chopped parsley or chives for garnish

1. Prep vegetables. To shave the carrot, press down hard with a vegetable peeler to get thick shavings along the length.
2. Fry bacon in a heavy-bottom skillet until crisp. Remove bacon from pan and set aside. Add onion, garlic, pepper, carrot, and celery to the bacon drippings. Cook over low heat for 10 minutes. Add tomatoes, stock, water, bay leaf, Worcestershire, thyme, and parsley.
3. Bring to a boil, reduce heat, cover and simmer 10 minutes. Add potatoes and simmer 15 minutes more or until potatoes are soft, but not mushy. Add scallops and simmer, uncovered, until scallops are cooked through, about 10 minutes.
4. Coarsely chop bacon and sprinkle on top along with parsley or chives. Serve over or with crusty bread.

bacon, onions, garlic, red, carrots, stalks celery, tomatoes, chicken stock, water, bay leaf, worcestershire sauce, thyme, salt, tb, potatoes, bay scallops, parsley

Taken from www.epicurious.com/recipes/member/views/portuguese-scallop-stew-50133007 (may not work)