Spring Seafood Stew

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• cooking spray
• 1 cup thinly sliced leek (about 1 large leek)
• 3 cloves garlic, minced
• 1 cup dry wine
• 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
• 3/4 lb medium shrimp, peeled and deveined
• 3/4 lb large scallop, cut in half horizontally
• 2 tablespoons chilled butter, cut into small pieces
• 1 1/2 cups chopped plum tomatoes
• 1 tablespoon minced fresh tarragon
• 1 teaspoon grated fresh lemon rind
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground red pepper

Recipe

• 1 heat oil in a large dutch oven coated with cooking spray over medium heat.
• 2 add leek and garlic, cook 4 minutes or until tender, stirring occasionally.
• 3 add wine and broth, bring to a simmer; stir in shrimp and scallops; bring to a boil.
• 4 reduce heat, simmer 3 minutes or until shrimp and scallops are done.
• 5 remove shrimp and scallops from pan with a slotted spoon, keep warm.
• 6 bring broth mixture to a boil; cook 4 minutes; reduce heat to low add butter, stirring constantly with a whisk.
• 7 stir in chopped tomato and remaining ingredients.
• 8 divide shrimp and scallops evenly among 4 soup bowls, spoon 3/4 cup broth mixture into each bowl.