Portuguese Scallop Stew Recipe

Name: Portuguese Scallop Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 thick cut slices bacon; 2 med onions (or 3 small), sliced; 2 cloves garlic, minced; 1/2 red or green pepper, cut in strips; 2 med carrots, shaved; 2 stalks celery, diced; 1 13 oz. can diced tomatoes; 1 cup chicken stock; 1-1/2 cups water; 1 bay leaf; 1-1/2 tsp Worcestershire sauce; 1 tsp thyme, dried or fresh; 1 tsp salt; 1 TB fresh chopped parsley; 3 med potatoes (I used Yukon golds), diced into 1/2 inch pieces; 1 lb bay scallops (the size of cherry tomatoes); more fresh chopped parsley or chives for garnish

Servings: persons

5 thick cut slices bacon
2 med onions (or 3 small), sliced
2 cloves garlic, minced
1/2 red or green pepper, cut in strips
2 med carrots, shaved
2 stalks celery, diced
1 13 oz. can diced tomatoes
1 cup chicken stock
1-1/2 cups water
1 bay leaf
1-1/2 tsp Worcestershire sauce
1 tsp thyme, dried or fresh
1 tsp salt
1 TB fresh chopped parsley
3 med potatoes (I used Yukon golds), diced into 1/2 inch pieces
1 lb bay scallops (the size of cherry tomatoes)
more fresh chopped parsley or chives for garnish

1
Prep vegetables. To shave the carrot, press down hard with a vegetable peeler to get thick shavings along the length.
2
Fry bacon in a heavy-bottom skillet until crisp. Remove bacon from pan and set aside. Add onion, garlic, pepper, carrot, and celery to the bacon drippings. Cook over low heat for 10 minutes. Add tomatoes, stock, water, bay leaf, Worcestershire, thyme, and parsley.
3
Bring to a boil, reduce heat, cover and simmer 10 minutes. Add potatoes and simmer 15 minutes more or until potatoes are soft, but not mushy. Add scallops and simmer, uncovered, until scallops are cooked through, about 10 minutes.
4
Coarsely chop bacon and sprinkle on top along with parsley or chives. Serve over or with crusty bread.

922

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 5 thick cut slices bacon, 2 med onions (or 3 small), sliced, 2 cloves garlic, minced, 1/2 red or green pepper, cut in strips, and more.

Yes, Portuguese Scallop Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Portuguese Scallop Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions