Ingredients:
1 teaspoon olive oil
cooking spray
1 cup thinly sliced leeks ( about 1 large leek)
3 cloves garlic, minced
1 cup dry white wine
1 (14 1/2 ounce) cans reduced-sodium fat-free chicken broth
3/4 lb medium shrimp, peeled and deveined
3/4 lb large scallops, cut in half horizontally
2 tablespoons chilled butter, cut into small pieces
1 1/2 cups chopped plum tomatoes
1 tablespoon minced fresh tarragon
1 teaspoon grated fresh lemon rind
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.