Spring Seafood Stew

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.

• Ready In: 35 mins
• Serves: 4

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 1/2ounce) 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.