Ingredients:
2 lbs fresh sea scallops
1/3 cup dry white vermouth
1 garlic cloves, 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
Directions:
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.
Servings: Serve
Time preparation: 60 min.
Time total: 60 min.