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Smoky Shellfish Stew with Herbs

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Chef Way At Boqueria, this seafood dish is made with hard-to-find jumbo diver scallops and extra-large cockles.

Easy Way Replicate these flavors with easier-to-find ingredients, such as sea scallops and littleneck clams.

  1. 1 tablespoon extra-virgin olive oil
  2. 1 pound large sea scallops (about 12)
  3. Salt and freshly ground pepper
  4. 4 ounces thick-sliced bacon, diced
  5. 1 large shallot, minced
  6. 1 cup dry white wine
  7. 1 cup chicken stock or low-sodium broth
  8. 24 littleneck clams, scrubbed
  9. 1/2 cup frozen peas, thawed
  10. 2 tablespoons chopped mint
  11. 2 tablespoons chopped parsley
  12. 2 tablespoons snipped chives
  13. Crusty bread, for serving
  1. In a large skillet, heat the oil. Season the scallops with salt and pepper and cook over high heat, turning once, until browned, about 3 minutes total; transfer to a plate.
  2. Add the bacon to the skillet and cook over high heat until browned, about 5 minutes. Add the shallot and cook, stirring, until softened, about 2 minutes. Add the wine and cook until reduced by half, scraping up any bits stuck to the pan, about 3 minutes. Add the stock and bring to a boil. Add the clams, cover and cook until most of them have opened, 5 to 8 minutes.
  3. Stir in the peas, mint, parsley and chives. Add the scallops and any accumulated juices and cook until the scallops are heated through, about 2 minutes; discard any clams that don't open. Spoon the seafood and broth into bowls and serve with bread.

Suggested Pairing

Serve with a crisp, slightly effervescent white.

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