Block Island Scallop Stew Recipe

• 2 lbs. fresh sea scallops
• 1/3 c. dry white vermouth
• 1 clove garlic, chopped
• 2 onions, thinly sliced
• 1/4 c. plus 1 tbsp. extra virgin olive oil
• 2 c. peeled, minced Italian-style tomatoes
• 3 tbsp. butter
• 2 tbsp. chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grnd pepper
• Toasted French bread slices

1. Combine first 3 ingredients; stir well.
2. Let stand 30 min.
3. Saute/fry onion in extra virgin olive oil in a Dutch oven till onion is tender.
4. Add in minced tomatoes; cover and cook till tomatoes soften.
5. Add in scallop mix, butter, chopped parsley, salt, and pepper.
6. Cook, uncovered, till scallops are done.
7. Serve stew over toasted French bread slices.
8. Yield: 7 c..

clove garlic, onions, extra virgin olive oil, tomatoes, butter, parsley, salt, freshly grnd pepper, bread

Taken from cookeatshare.com/recipes/block-island-scallop-stew-53747 (may not work)