Nantucket Scallop and Shrimp Stew: Classic Recipe

Boston Life Magazine presents this signature preparation of Nantucket Scallop and Shrimp Stew. Handcrafted with traditional culinary care, this dish pairs authentic regional flavors with seasonal farm produce.

Recipe Overview & Technique

Ingredients

• 6 oz. scallops (bay scallops, if possible)
• 12 jumbo shrimp, uncooked
• 24 oz. plum tomato juice or 24 oz. Bull & Finch Bloody Mary Mix
• 2 cups chardonnay
• 2 cups sugar snaps, whole
• 1 bunch scallions, chopped
• 2 summer squash, diced
• 2 peppers, diced
• 1 Tbl. garlic, diced
• 2 oz. fresh butter
• 1 cup lima beans (cooked)
• 4 new potatoes, diced
• 2 oz. olive oil
• a pinch of fresh herbs (basil, thyme or oregano), chopped

Step-by-Step Instructions

1. 1. **Sauté Aromatics:** Press **Sauté (Normal)** on the Instant Pot. Melt butter and sauté onions, celery, garlic, and herbs for 3 minutes.
2. 2. **Deglaze:** Pour in 1/2 cup white wine or stock, scraping any browned bits from the bottom.
3. 3. **Pressure Cook Base:** Add potatoes, seasonings, and broth. Cook on **High Pressure for 4 minutes**.
4. 4. **Quick Release (QR):** Vent steam immediately to avoid overcooking potatoes.
5. 5. **Poach Seafood & Cream:** Turn on **Sauté (Low)**. Add fresh seafood and heavy cream. Simmer for 3 minutes until seafood is tender and opaque.