Shrimp And Scallop Stew

• 2 large leeks, white and light reen parts only, washed
• 2 tablespoons olive oil
• 2 teaspoons garlic, chopped, about 3 cloves
• 1 teaspoon jalapeno pepper, finely chopped
• 1 medium carrot, peeled
• 3/4 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• 1 1/2 teaspoons salt
• 1 1/2 cups canned tomatoes, chopped, with juice
• 1 cup dry white wine
• 1 cup water
• 3/4 lb medium shrimp, shelled, deveined, tail on
• 3/4 lb sea scallops or 1 large bay scallop
• 3 tablespoons fresh cilantro, coarsely chopped

1. Slice leeks in half lengthwise; then cut into 1/2 inch pieces.
2. In a 3 quart enameled cast iron stew pot, heat oil over medium heat.
3. Add leeks and garlic; saute until translucent, about 7 minutes.
4. Add jalapeno, carrot, cumin, cayenne pepper, cinnamon, and salt.
5. Cook until tender, 4-5 minutes.
6. Add tomatoes, wine and 1 cup water; cover.
7. Bring to a boil, and lower heat to medium; cook 5 minutes.
8. Stir in seafood; cook until opaque, 4-5 minutes, add cilantro and serve.

leeks, olive oil, garlic, jalapeno pepper, carrot, ground cumin, cayenne pepper, ground cinnamon, salt, tomatoes, white wine, water, shrimp, bay scallop, fresh cilantro

Taken from www.food.com/recipe/shrimp-and-scallop-stew-244758 (may not work)