Ingredients

  • 2 Fennel bulbs
  • 2 Red peppers
  • 1 Onion
  • 28 ounces Chopped tomatoes – or canned
  • 2 Cloves minced garlic
  • 1 Pound small scallops – frozen
  • 1 Loaf whole grain bread
  • 2 tablespoons Mums Original Hempseed

Cooking Instructions

  • Roughly chop fennel, peppers and onion and place into slow cooker.
  • Add tomatoes and garlic then turn on to high for 6 or med/high for 8-9 hours.
  • 30 minutes before serving empty frozen scallops into cooker and cover, allow to cook for 30 minutes.
  • Meanwhile, make Artichoke Drizzle/Dip and stir into stew at the table.
  • 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.