Spring Seafood Stew

Name: Spring Seafood Stew
Ingredients: 1 teaspoon olive oil; cooking spray; 1 cup thinly sliced leek (about 1 large leek); 3 cloves garlic, minced; 1 cup dry white 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

15 ingredients

8 steps

Ingredients

1 teaspoon olive oil
cooking spray
1 cup thinly sliced leek (about 1 large leek)
3 cloves garlic, minced
1 cup dry white 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

Directions

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.