Block Island Scallop Stew
Transport your taste buds to the serene shores of New England with this Block Island Scallop Stew—a creamy and elegant dish brimming with delicate, tender sea scallops and subtle coastal flavors. Made with fresh scallops poached in a silky blend of fish stock, heavy cream, and milk, this classic seafood stew is elevated by aromatic sautéed onions, celery, and garlic, with a touch of parsley and lemon for brightness. A rich roux base ensures a luxuriously smooth texture, while a sprinkle of paprika and a side of crusty bread or oyster crackers make for the perfect finishing touch. This easy-to-follow recipe, ready in just 40 minutes, is ideal for a comforting dinner or a show-stopping appetizer. Whether you're a seafood enthusiast or a first-time scallop lover, this stew brings the taste of the ocean straight to your table.
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Recipe Information
Ingredients
- 1 pound fresh sea scallops
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 3 cups fish stock (or clam juice)
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika (optional, for garnish)
- 1 optional crusty bread or oyster crackers (for serving)
Instructions
Rinse the scallops under cold water and pat dry with paper towels. If the side muscle is still attached, gently remove it.
In a large, heavy-bottomed pot, melt 2 tablespoons of unsalted butter over medium heat.
Add the chopped onion and celery to the pot, and sauté for 4-5 minutes until softened but not browned. Stir in the minced garlic and cook for an additional 1 minute.
Add the remaining 2 tablespoons of butter to the pot and let it melt. Sprinkle the flour over the vegetables and stir to form a roux. Cook the roux for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the fish stock (or clam juice), whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and allow it to thicken slightly, about 3-4 minutes.
Reduce the heat to low and stir in the heavy cream and milk. Let the mixture warm through but avoid boiling to prevent curdling.
Season the stew with salt, black pepper, and lemon juice. Adjust seasoning to taste if needed.
Add the scallops to the pot, ensuring they are fully submerged in the liquid. Gently poach the scallops for 4-6 minutes, or until they are opaque and cooked through.
Stir in the fresh parsley and remove the pot from heat.
Ladle the stew into bowls, garnish with a sprinkle of paprika if desired, and serve immediately with crusty bread or oyster crackers on the side.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.8 g | 184% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 609 mg | 203% | |
| Sodium | 8357 mg | 363% | |
| Total Carbohydrate | 96.5 g | 35% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 19.8 g | ||
| Protein | 125.9 g | 252% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 522 mg | 40% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2626 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
