SEAFOOD STEW

By ASurek

Ingredients

• 1 Teaspoon Olive Oil
• 1 Cup thinly sliced leek (about 1 large)
• 3 Garlic cloves, minced
• 1 Cup dry white wine
• 1 (14 1/2 ounce) can fat-free less-sodium chicken broth
• 3/4 Pound medium shrimp, peeled and deveined
• 3/4 Pound large sea scallops, cut in half horizontally
• 2 Tablespoons chilled butter, cut into small pieces
• 1 1/2 Cups chopped plum tomato
• 1 Tablespoon minced fresh tarragon
• 1 Teaspoon grated lemon rind
• 1/2 Teaspoon black pepper
• 1/2 Teaspoon ground red pepper

Details

Servings 4

Preparation

Step 1

1. Heat oil in a large Dutch oven over medium heat. Add leek and garlic, cook 4 minutes or until tender, stirring occasionally. Add wine and broth, bring to a simmer. Stir in shrimp and scallops, bring to a boil. Reduce heat, simmer 3 minutes or until shrimp and scallops are done.
2. Remove shrimp and scallops from pan with a slotted spoon; keep warm. Bring broth mixture to a boil, cook 4 minutes. Reduce heat to low. Add butter, stirring constantly with a whisk. Stir in chopped tomato and remaining ingredients.
3. Divide shrimp and scallops evenly among 4 soup bowls, spoon ¾ cup broth mixture into each bowl. Yield 4 servings.