Nantucket Love Farm Scallop Stew

We’ve certainly been missing the culinary creations of ThePearl and The Boarding House, so we were so excited when Angela and Seth Raynor shared their recipe with us for Scallop Stew! It’s the perfect match of two loves of ours: scallop season and soup season! Give this recipe a try for a new take on scallops and let us know how it goes!

In medium pot, sauté fennel scapes and sliced garlic in ghee or olive oil til translucent.
Add in cup of rinsed farro- you could use another grain, fregola or orzo if desired- and sauté for a few minutes to coat and toast.

Add 3 cups water or broth . Bring to boil then simmer 25 minutes. If you’d like, add two fresh rosemary sprigs and a dash of sea salt.
In meantime start another larger pot. Sauté fennel scrapes, sliced garlic, leeks in ghee or olive oil til translucent.
Added white beans and liquid to cover by one inch. You’ll use canned tomatoes later on, so use the liquid in this step. If the beans are frozen, cook semi covered for 12-15 minutes. If the beans are canned, simmer for 10 minutes.

Next add the seasoned salt, fresh thyme, sliced mushrooms, kale, and simmered 5 more minutes.
Scallops are quick, so sauté at last minute (Do not shake pan or over cook)

To Serve - add 2-3 canned tomatoes to bowl, spoon in farro, ladle the brothy beans on top. Add chopped fresh fennel fronds, parsley or thyme.
Top with scallops - great with grilled bread - olive oil.