Block Island Scallop Stew Recipes

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.

Steps:

• Bring wine to simmer in small saucepan. Add saffron. Remove from heat. Cover; let stand 15 minutes.
• Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add leeks and onion; sauté until tender, about 8 minutes. Add garlic; sauté 1 minute. Add stock, tomatoes with their juices, oregano and saffron mixture. Simmer 20 minutes. Add sausage, mussels and clams. Cover; boil until shellfish open, about 8 minutes (discard any that do not open).
• Meanwhile, dip 1 side of fish in cornmeal. Sprinkle with salt and pepper. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat. Add fish, cornmeal side down, and cook until bottom is golden, about 4 minutes. Turn fish over. Ladle 1 cup of soup over. Cover and simmer until fish is just cooked through, about 4 minutes.
• Transfer fish, cornmeal side up, to 4 shallow bowls. Arrange clams, mussels and sausage around fish. Top with remaining soup. Sprinkle with parsley.

Steps:

• Slice leeks in half lengthwise; then cut into 1/2 inch pieces.
• In a 3 quart enameled cast iron stew pot, heat oil over medium heat.
• Add leeks and garlic; saute until translucent, about 7 minutes.
• Add jalapeno, carrot, cumin, cayenne pepper, cinnamon, and salt.
• Cook until tender, 4-5 minutes.
• Add tomatoes, wine and 1 cup water; cover.
• Bring to a boil, and lower heat to medium; cook 5 minutes.
• Stir in seafood; cook until opaque, 4-5 minutes, add cilantro and serve.

Steps:

• Melt 2 tablespoons of the butter in a sauce pan over medium heat. Add the green onions, celery and garlic and saute until slightly softened. Remove form the heat.
• In a seperate pan over medium heat, melt remaining butter and whisk in the flour. Whisk in the half & half, and bring just to a simmer, being careful no to boil it. Reduce heat to low and add the seasonings (parsley through black pepper). Add the vegetable mixture and the oysters and scallops. Simmer for 15 minutes, stirring frequently.
• Add the Worcestershire and sherry and contimue to simmer until the stew thickens.
• Ladle into bowls and top with croutons and serve.

Steps:

• Rinse scallops and remove the tough little cartilage from the side if it is attached. Trim or cut them so that all are about the same size.
• Rinse and trim salmon of all bones, skin and excess fat. Cut into chunks slightly larger than the scallops.
• Combine the ciders and grated ginger in a large saucepan and boil until reduced by a third.
• Place julienned ginger in a strainer or a cheesecloth sack and place in the saucepan with the cider mixture. Add fish stock, thyme and lemon juice, and simmer to reduce to 3 cups. Remove julienned ginger and reserve. Season broth with salt and pepper. Strain through a fine sieve or cheesecloth into a shallow pan.
• Place artichokes, leeks and julienned ginger and the scallops and the salmon in the broth. Over medium-low heat, gently stir mixture until the fish has cooked, about 10 minutes, but do not boil.
• Spoon evenly into warmed bowls, sprinkle with parsley and serve.

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.