Spring Seafood Stew

By Booper-2

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

Details

Servings 4
Cooking time 45mins
Adapted from bigoven.com

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.