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
1/2 cup diced seeded peeled tomato
1/4 teaspoon salt
1/8 teaspoon black pepper
How to Make It
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.
Note: Bay scallops can be substituted for the quartered sea scallops, if desired.