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Mum’s Homestyle Recipes
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Fennel Stewed Scallops
Description
A recipe by Theresa Albert.
Ingredients
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2 Fennel bulbs
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2 Red peppers
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1 Onion
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28 ounces Chopped tomatoes - or canned
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2 Cloves minced garlic
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1 Pound small scallops - frozen
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1 Loaf whole grain bread
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2 tablespoons Mums Original Hempseed
Cooking Directions
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Roughly chop fennel, peppers and onion and place into slow cooker.
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Add tomatoes and garlic then turn on to high for 6 or med/high for 8-9 hours.
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30 minutes before serving empty frozen scallops into cooker and cover, allow to cook for 30 minutes.
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Meanwhile, make Artichoke Drizzle/Dip and stir into stew at the table.
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Theresa\'s Tips: This recipe has many variations, you could use raw peeled shrimp or small diced chicken chunks. A vegetarian version can be made by substituting scallops with canned white kidney beans.
