Spring Seafood Stew

• 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

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.

olive oil, cooking spray, garlic, white wine, chicken broth, shrimp, large scallop, butter, tomatoes, tarragon, lemon rind, salt, black pepper, ground red pepper

Taken from www.food.com/recipe/spring-seafood-stew-78907 (may not work)