Spring Seafood Stew

Spring Seafood Stew
Photo by Randy Mayor

Ingredients

  • ¾ pound large sea scallops, cut in half horizontally
  • ½ teaspoon salt
  • 1 tablespoon minced fresh tarragon
  • 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
  • 1 teaspoon grated lemon rind
  • Cooking spray
  • ¾ pound medium shrimp, peeled and deveined
  • + 8 more ingredients
    • 2 tablespoons chilled butter, cut into small pieces
    • ½ teaspoon black pepper
    • 1 ½ cups chopped plum tomato
    • 1 teaspoon olive oil
    • 1 cup thinly sliced leek (about 1 large)
    • 3 garlic cloves, minced
    • ¼ teaspoon ground red pepper
    • 1 cup dry white wine

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 ar...

View full recipe at My Recipes

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