Spring Seafood Stew

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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.

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Steps

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Heat oil in a large dutch oven coated with cooking spray over medium heat.

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Add leek and garlic , cook 4 minutes or until tender , stirring occasionally.

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Add wine and broth , bring to a simmer.

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Stir in shrimp and scallops.

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Bring to a boil.

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Reduce heat , simmer 3 minutes or until shrimp and scallops are done.

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Remove shrimp and scallops from pan with a slotted spoon , keep warm.

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Bring broth mixture to a boil.

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Cook 4 minutes.

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Reduce heat to low add butter , stirring constantly with a whisk.

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Stir in chopped tomato and remaining ingredients.

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Divide shrimp and scallops evenly among 4 soup bowls , spoon 3 / 4 cup broth mixture into each bowl.

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Ingredients

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olive oil, cooking spray, leek, garlic, dry white wine, reduced-sodium fat-free chicken broth, medium shrimp, large scallop, butter, plum tomatoes, fresh tarragon, fresh lemon rind, salt, black pepper, ground red pepper