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Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large, deep skillet, heat the EVOO, 4 turns of the pan, over medium-low heat. Add the scallops in a single layer, season with salt and pepper and cook, turning once, 2 minutes on each side. Transfer to a plate. add the garlic, anchovies and crushed red pepper to the skillet and cook until the anchovies dissolve.

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  • Add the sherry to the skillet and reduce slightly. Add the tomato sauce and stock; bring to a boil. Season the shrimp and fish with salt and pepper, add to the sauce and simmer until opaque, 6 to 7 minutes. Stir in the scallops, basil and lemon peel. Serve the stoup in shallow bowls with the bread.

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