- 4
- 45 mins
Ingredients
- 2 teaspoon olive oil
- 2 cup Leek; thinly sliced
- 6 cloves Garlic; minced
- 2 cup White wine
- 2 14 oz can Chicken broth
- 1 1/2 pound Shrimp; peeled, deveined
- 1 1/2 pound Scallops; large, cut in half
- 4 tablespoon Butter
- 3 cups Tomato; chopped
- 2 tablespoon Tarragon; minced
- 2 teaspoon Lemon zest
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1/2 teaspoon Cayenne pepper
- Original recipe makes 8 Servings
- Servings
Preparation
Step 1
Heat oil in a large Dutch oven coated with cooking spray 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.
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.
Divide shrimp and scallops evenly among 4 soup bowls; spoon 3/4 cup broth mixture into each bowl.
Poaching is an excellent way to cook seafood, since the cooking liquid makes a flavorful base for sauce. This recipe features a French technique called monter au beurre (to mount with butter), whereby chilled butter is whisked into the cooking liquid at the last minute to ensure a satiny sauce.