Ingredients
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1 teaspoon olive oil
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cooking spray
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3 cloves garlic, minced
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1 cup dry white wine
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3/4 lb medium shrimp, peeled and deveined
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3/4 lb large scallop, cut in half horizontally
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2 tablespoons chilled butter, cut into small pieces
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1 1/2 cups chopped plum tomatoes
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1 tablespoon minced fresh tarragon
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1 teaspoon grated fresh lemon rind
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1/4 teaspoon ground red pepper
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1 cup thinly sliced leek (about 1 large leek)
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1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
Instructions
- Heat oil in a large Dutch oven coated with cooking spray over medium heat.
- Add leek and garlic, cook 4 minutes or until tender, stirring occasionally.
- Add wine and broth, bring to a simmer; stir in shrimp and scallops; bring to a boil.
- Reduce heat, simmer 3 minutes or until shrimp and scallops are done.
- Remove shrimp and scallops from pan with a slotted spoon, keep warm.
- Bring broth mixture to a boil; cook 4 minutes; reduce heat to low Add butter, stirring constantly with a whisk.
- Stir in chopped tomato and remaining ingredients.
- Divide shrimp and scallops evenly among 4 soup bowls, spoon 3/4 cup broth mixture into each bowl.