Leek And Scallop Stew

• 1 pound large sea scallops, cut in half horizontally (about 12 scallops)
• Cooking spray
• 1 teaspoon olive oil
• 1 cup thinly sliced leek (1 large)
• 2 teaspoons bottled minced garlic
• 1 cup dry white wine or fat-free, less-sodium chicken broth
• 1 cup fat-free, less-sodium chicken broth
• 1 1/2 teaspoons chopped fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (14.5-ounce) can diced tomatoes, drained well
• 1/4 cup half-and-half
• 1/4 cup chopped fresh cilantro
• 2 tablespoons dry breadcrumbs
• 1 tablespoon grated fresh lemon rind

1. Pat scallops dry with a paper towel; lightly coat scallops with cooking spray. Heat a large nonstick skillet over medium-high heat. Add one-third of scallops; sear 2 minutes on each side or until lightly browned. Remove scallops from pan. Repeat procedure twice with remaining scallops.
2. While scallops cook, heat olive oil in a large saucepan coated with cooking spray over medium-high heat. Add leek and garlic; saute 4 minutes or until tender. Add wine and next 5 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Add scallops, and simmer 3 minutes. Remove from heat; stir in half-and-half.
3. Combine cilantro, breadcrumbs, and lemon rind in a small bowl; stir well. Ladle stew into individual bowls; top with breadcrumb mixture.

horizontally, cooking spray, olive oil, garlic, white wine, chicken broth, thyme, salt, black pepper, tomatoes, fresh cilantro, breadcrumbs, lemon rind

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