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: [‘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’]
Quantity of 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 1/2 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”]
Number of Servings: 4
Steps: [‘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.’]