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Block Island Scallop Stew

2 lbs. fresh Sea Scallops
1/3 cup dry white vermouth
1 clove garlic, minced
2 onions, thinly sliced
1/4 cup plus 1 Tbsp. olive oil
2 cups peeled, chopped Italian-style tomatoes
3 Tbsp. butter or margarine
2 Tbsp. minced fresh parsley
1/2 tsp. salt
1/4 tsp. freshly ground pepper
Toasted French bread slices

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. Serve stew over toasted French bread slices.

Yield: 7 cups

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