4 servings (serving size: 1 1/4 cups stew and about 2 tablespoons breadcrumb mixture)
1 pound large sea scallops, cut in half horizontally (about 12 scallops)
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
How to Make It
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.
While scallops cook, heat olive oil in a large saucepan coated with cooking spray over medium-high heat. Add leek and garlic; sauté 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.
Combine cilantro, breadcrumbs, and lemon rind in a small bowl; stir well. Ladle stew into individual bowls; top with breadcrumb mixture.