Penobscot Bay Scallop Stew Recipes

BLOCK ISLAND SCALLOP STEW

Block Island Scallop Stew image

A taste of New England from the Ladies Auxiliary of the Block Island Volunteer Fire Department, Block Island, Rhode Island.

Provided by Alan in SW Florida

Categories Stew

Time 1h

Yield 7 cups, 4 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs fresh sea scallops
1/3 cup dry white vermouth
1 garlic clove, minced
2 onions, thinly sliced
1/4 cup olive oil, plus
1 tablespoon olive oil
2 cups peeled chopped Italian-style tomatoes
3 tablespoons butter or 3 tablespoons margarine
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
toasted French bread, slices

Steps:

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, 7 to 8 minutes.
Serve stew over toasted French bread slices.

Nutrition Facts : Calories 483.4, Fat 27.6, SaturatedFat 8, Cholesterol 97.7, Sodium 1002, Carbohydrate 19.3, Fiber 2.2, Sugar 8, Protein 39.9

SCALLOP & FISH STEW

Scallop & Fish Stew image

A simple stew that comes together lightening quick. Makes a great light dinner served with salad and crusty bread. We've used many different types of fish, but blue marlin is especially tasty if you can get it!

Provided by velorutionista

Categories Stew

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
3 garlic cloves, minced
1/2 cup minced onion
1/2 teaspoon red pepper flakes (more or less to taste)
1 lb fresh firm white fish fillet, cut into 1-inch cubes
1/2 lb fresh sea scallop, halved lengthwise (into 2 skinny circles)
2 large tomatoes, diced (may also use a 14 oz. can of tomatoes, undrained)
1/2 cup clam juice
1 red bell pepper, diced
1 lemon, juice of
1/4 cup diced flat leaf parsley
1/4 cup freshly grated parmesan cheese

Steps:

Heat olive oil in dutch oven over medium high heat. Add garlic, onion, and red pepper flakes. Stir briefly, then let cook 2 minutes.
Add scallops and fish and cook, stirring, for 1 minute. Add tomatoes, clam juice, and bell pepper. Stir well; bring to a boil and cover. Simmer 10 minutes, till all seafood is thoroughly cooked.
Remove from heat and stir in lemon juice and parsley.
Serve in shallow bowls; sprinkle with parmesan cheese.

Nutrition Facts : Calories 264.3, Fat 7.5, SaturatedFat 1.9, Cholesterol 100.4, Sodium 386.4, Carbohydrate 14.4, Fiber 2.4, Sugar 5.9, Protein 34.5

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