Block Island Scallop Stew Recipe
Servings: 8
Ingredients
- 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
Directions
- Combine first 3 ingredients; stir well. Let stand 30 min. Saute/fry onion in extra virgin olive oil in a Dutch oven till onion is tender. Add in minced tomatoes; cover and cook till tomatoes soften. Add in scallop mix, butter, chopped parsley, salt, and pepper. Cook, uncovered, till scallops are done. Serve stew over toasted French bread slices. Yield: 7 c..
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 8 servings | |
| Calories 291 | |
| Calories from Fat 167 | 57% |
| Total Fat 18.86g | 24% |
| Saturated Fat 4.74g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 412mg | 17% |
| Potassium 420mg | 12% |
| Total Carbs 9.71g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.27g | 1% |
| Protein 20.34g | 33% |
