Ingredients

1 1/2 pounds bay or sea scallops 2 tablespoons extra-virgin olive oil, plus extra for brushing on bread 1 1/3 cups sliced leeks, white part only 1/2 cup thinly sliced yellow onion 6 oz pancetta, trimmed of fat and cut into thin strips 4 cloves garlic, thinly sliced, plus 1 clove garlic, cut in half 2 cups peeled, seeded and chopped plum (Roma) tomatoes (fresh or canned) 1 1/2 cups fruity Italian white wine 5 cups fish stock 1/2 pound fresh white mushrooms, stems removed and sliced 4 tablespoons chopped fresh parsley 1 bay leaf 2 orange zest strips, each 2 inches long and 1/2 inch wide 1/2 teaspoon fresh thyme leaves 1/4 teaspoon fennel seeds 1/8 teaspoon powdered saffron Salt and ground white pepper 4 slices country-style white bread Small fresh basil leaves Freshly grated good-quality Italian parmesan cheese

Description

Mediterranean Scallop Stew With Crostini, Recipe

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