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Block Island Scallop Stew

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“A taste of New England from the Ladies Auxiliary of the Block Island Volunteer Fire Department, Block Island, Rhode Island.”
READY IN:
1hr
SERVES:
4
YIELD:
7 cups
UNITS:
US

Ingredients Nutrition

Directions

  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.

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