Oyster-And-Scallop Stew

• 2 teaspoons butter or stick margarine
• 2 cups (3/4-inch) peeled cubed baking potato (8 ounces)
• 3/4 cup thinly sliced green onions
• 1/3 cup diced celery
• 1 jalapeno pepper, seeded and finely chopped
• 2 (1-pound) containers standard oysters, undrained
• 1 pound sea scallops, quartered
• 1 cup frozen whole-kernel corn, thawed
• 1 cup 2% reduced-fat milk
• 1/2 cup diced seeded peeled tomato
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

1. Melt butter in a large Dutch oven over medium heat. Add potato, onions, celery, and jalapeno; cover and cook 2 minutes. Increase heat to medium-high; add oysters and scallops, and cook 5 minutes, stirring frequently. Stir in corn, milk, and tomato; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender. Sprinkle with salt and black pepper.
2. Note: Bay scallops can be substituted for the quartered sea scallops, if desired.

butter, baking potato, green onions, celery, pepper, containers standard oysters, corn, milk, tomato, salt, black pepper

Taken from www.myrecipes.com/recipe/oyster-and-scallop-stew (may not work)