Spicy Tuscan Seafood Stew

• 2 Tbsp. extra virgin olive oil, divided
• 4 carrots (1 lb./450 g), cut into thin slices
• 2 cloves garlic, minced
• 1/3 cup dry white wine
• 1 jar (650 mL) Classico di Lucca Tuscan-Style Olive & Garlic Pasta Sauce
• 1 pkg. (270 g) frozen artichoke hearts, thawed, drained
• 1-1/2 tsp. ground turmeric, divided
• 1/2 tsp. cayenne pepper, divided
• 1 lb. (450 g) sea scallops
• 1 lb. (450 g) uncooked deveined peeled medium shrimp
• 2 lb. (900 g) new potatoes, cooked, sliced

1. Heat 1 Tbsp.
2. oil in large saucepan on medium-high heat.
3. Add carrots; cook 3 to 5 min.
4. or until crisp-tender, stirring occasionally and adding garlic for the last minute.
5. Add wine; cook and stir 3 min.
6. Add pasta sauce, artichokes, 1 tsp.
7. turmeric and 1/4 tsp.
8. cayenne pepper; mix well.
9. Cover; simmer on medium-low heat 15 min.
10. or until vegetables are softened, stirring occasionally.
11. Add scallops and shrimp; simmer 2 to 3 min.
12. or until scallops are opaque and shrimp turn pink, stirring occasionally.
13. Meanwhile, heat remaining oil in large skillet on medium-high heat.
14. Add potatoes and remaining turmeric and cayenne pepper; cook 2 to 3 min.
15. or until heated through, stirring occasionally.
16. Serve stew with the potatoes.

extra virgin olive oil, carrots, garlic, white wine, pasta sauce, frozen artichoke, ground turmeric, cayenne pepper, shrimp

Taken from www.kraftrecipes.com/recipes/spicy-tuscan-seafood-stew-190152.aspx (may not work)