Recipe by Hey Jude
This is a quick, delicious, low-fat stew that isn't just for Springtime, in my opinion. I got this recipe from my Mom, I think she found it in Cooking Light magazine.
Top Review by spatchcock
Great recipe! I didn't have any leeks on hand so subbed green onions, which I needed to use up anyway. I also definitely added far more tarragon than was called for. We loved this, and will be making it many times! Thank you!
- 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 See How It's Made
- 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.