Total Time
35mins
Prep 15 mins
Cook 20 mins

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.

Ingredients Nutrition

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.
Most Helpful

5 5

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!

5 5

This is fantastic!! 5 + stars. Everyone raved about the flavor.I have never made a stew like this.I added fresh mushrooms and dried tarragon. Next time i'm going to make a side of lemon rice for a side to add if anyone wants.Thanks,Linda.

5 5

I was sooo excited to see this recipe posted! I used to take Cooking Light Magazine and made this for my mom and sisters when they visited. It became an instant family hit! Tonight my mom and one sister are coming through town and I'm going to make it! I like to add a large chunk of seared halibut in the middle of each bowl right before serving; delish!