Spring Seafood Stew

Randy Mayor; Melanie J. Clarke
Poaching is an excellent way to cook seafood, since the cooking liquid makes a flavorful base for sauce. This recipe features a French technique called monter au beurre (to mount with butter), whereby chilled butter is whisked into the cooking liquid at the last minute to ensure a satiny sauce.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 287
Caloriesfromfat 29 %
Fat 9.3 g
Satfat 4.1 g
Monofat 2.8 g
Polyfat 1.2 g
Protein 34 g
Carbohydrate 10.8 g
Fiber 1.3 g
Cholesterol 173 mg
Iron 3.3 mg
Sodium 817 mg
Calcium 93 mg

Ingredients

1 teaspoon olive oil
Cooking spray
1 cup thinly sliced leek (about 1 large)
3 garlic cloves, minced
1 cup dry white wine
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
3/4 pound medium shrimp, peeled and deveined
3/4 pound large sea scallops, cut in half horizontally
2 tablespoons chilled butter, cut into small pieces
1 1/2 cups chopped plum tomato
1 tablespoon minced fresh tarragon
1 teaspoon grated lemon rind
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper

Preparation

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.

Note:

Patsy Jamieson,

May 2002