Easy Elegant Cioppino

• 1/3 lb fresh sea scallops
• 1/3 lb fresh peeled & deveined shrimp
• 8-12 fresh or frozen mussels in shells
• 2 tsp olive oil
• 1/2 med. Vidalia or other sweet onion sliced
• 1/2 med. yellow bell pepper sliced
• 1/2 med. red bell pepper sliced
• 2 med. garlic cloves minced
• 6 small new (red) potatoes quartered
• 2 cups canned whole tomatoes (incl. juice) broken up
• 2 TBS tomato paste
• 1 cup bottled clam juice
• 1/8 tsp red pepper flakes
• 2 TBS balsamic vinegar
• Salt & fresh ground pepper to taste
• 1/4 cup fresh basil chopped

1. Wash scallops and pat dry. Remove shells and devein shrimp, rinse and pat dry. Thaw mussels, if necessary, under cold running water. Let drain and put aside.
2. Heat oil in a medium skillet on medium-high. Sautee shrimp and scallops until just cooked through, about 2 minutes. Remove from pan.
3. Using same skillet, sautee onion, peppers, and garlic adding a little more oil, if necessary, for 3 miutes. Add potatoes, tomatoes, tomato paste, clam juice, and red pepper flakes. Bring to a simmer, cover, and cook for 10 minutes. Add mussels, shrimp, and scallops. Cook covered for 5 minutes or until potatoes are fork tender and mussels have opened. Add balsamic vinegar, salt, and pepper. Remove from heat. Divide into bowls. Sprinkle basil on top and serve.

shrimp, mussels, olive oil, vidalia, yellow bell pepper, red bell pepper, garlic, new, tomatoes, tomato, clam juice, red pepper, balsamic vinegar, salt, fresh basil

Taken from www.epicurious.com/recipes/member/views/easy-elegant-cioppino-1201437 (may not work)