Title: Spiced Scallop Stew
Categories: Ethnic Soup
Yield: 4 Servings
| 1 | tb | Extra virgin olive oil |
| 1 | lb | Bay scallops |
| 1/4 | c | White wine or water |
| 1 | c | Reserved mushrooms from |
| 1 | | Braised kale |
| 1/3 | c | Reserved caramelized onions |
| 1/2 | c | Reserved red hot pepper |
| 1 | | Sauce |
| 1 | tb | Parsley -- chopped |
| 1/2 | | Lemon -- juice only |
| 1 | | Salt and pepper |
Heat the oil in a large saucepan until smoking. Add the scallops and cook
for 30 seconds. Add the wine or wtaer and heat until simmering, about 30
seconds. Add the reserved mushrooms, reserved onions, and reserved red
pepper sauce. Heat until simmering. Add the parsley and lemon juice and
season to taste with salt and pepper.