Block Island Scallop Stew

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

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:

1. Combine first 3 ingredients; stir well. Let stand 30 minutes.
2. 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.
3. Serve stew over toasted French bread slices.