Scallop Stew, Italian-Style

0
63

Slow Cooker Scallop Stew, Italian-Style Recipes

Ingredients:

  • 1 can (141⁄2 ounces) Italian-style plum tomatoes, chopped
  • 1 cup reduced-sodium fat-free chicken broth
  • 1 each: chopped medium onion, chopped medium green bell pepper, minced clove garlic
  • 1 bay leaf
  • 1 teaspoon dried basil leaves
  • 2 cups small broccoli florets
  • 12–16 ounces bay or sea scallops
  • 2 teaspoons cornstarch
  • 1/4cup cold water
  • 2–4 tablespoons dry sherry (optional)
  • Salt and pepper, to taste
  • 1 cup cooked white or brown rice, warm

Instructions:

  1. Combine tomatoes with liquid, broth, onion, bell pepper, garlic, and herbs in slow cooker
  2. Cover and cook on high 4 to 5 hours, adding broccoli during last 30 minutes and scallops during last 5 to 10 minutes.
  3. Stir in combined cornstarch and water, stirring 2 to 3 minutes.
  4. Discard bay leaf and season to taste with sherry, salt, and pepper; serve over rice.

SEE MORE: