Name: Oyster-and-Scallop Stew
Yield: 6 servings (serving size: 1 1/3 cups)
Ingredients: 2 teaspoons butter or stick margarine; 2 cups (3/4-inch) peeled cubed baking potato (8 ounces); ¾ cup thinly sliced green onions; ⅓ cup diced celery; 1 jalapeño pepper, seeded and finely chopped; 2 (1-pound) containers standard oysters, undrained; 1 pound sea scallops, quartered; 1 cup frozen whole-kernel corn, thawed; 1 cup 2% reduced-fat milk; ½ cup diced seeded peeled tomato; ¼ teaspoon salt; ⅛ teaspoon black pepper

Melt butter in a large Dutch oven over medium heat. Add potato, onions, celery, and jalapeño; cover and cook 2 minutes. Increase heat to medium-high; add oysters and scallops, and cook 5 minutes, stirring frequently. Stir in corn, milk, and tomato; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender. Sprinkle with salt and black pepper.

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Oyster-and-Scallop Stew

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