Block Island Scallop Stew

• fresh sea scallops↗2 lbs
• dry white vermouth↗1⁄3 cup
• garlic clove, minced↗1
• onions, thinly sliced↗2
• olive oil, plus↗1⁄4 cup
• olive oil↗1 tablespoon
• peeled chopped Italian-style tomatoes2 cups
• butter or 3 tablespoons margarine↗3 tablespoons
• minced fresh parsley2 tablespoons
• salt↗1⁄2 teaspoon
• fresh ground pepper↗1⁄4 teaspoon
• toasted French bread, slices

Step-by-step instructions

1. 1

   Combine first 3 ingredients; stir well. Let stand 30 minutes.

2. 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. 3

   Serve stew over toasted French bread slices.