Food & Cooking Recipes Appetizers Brodetto Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email Servings: 4 This simple and delicious brodetto recipe is from chef David Pasternack of Esca. Ingredients 2 tablespoons unsalted butter 1 Granny Smith apple, peeled, cored, and coarsely chopped 16 Taylor Bay scallops, in the shell, scrubbed 16 Manila clams, scrubbed 1 cup apple cider 1 cup whole parsley leaves ¼ cup olive oil Directions Melt butter in a large heavy-bottomed pot over medium-high heat. Add apple; cook for 1 minute. Add scallops, clams, and cider. Cover and cook until shells have opened, 3 to 4 minutes. Remove pot from heat and add parsley. Drizzle with olive oil and toss to combine. Serve immediately in a large serving dish, discarding any clams or scallops that have not opened. Rate it Print