Randy Mayor; Melanie J. Clarke
4 servings

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Divide shrimp and scallops evenly among 4 soup bowls; spoon 3/4 cup broth mixture into each bowl.

Ratings & Reviews

EllenDeller's Review

April 04, 2014
Given the ease of making this, I'd call it exceptionally good. If I were making a dish for company, I'd want to include shellfish in the shells like clams or mussels. My only change was to use canned tomatoes with fennel (and sprinkle some chopped italian parsley on top of the finished dish). Were I using fresh tomatoes, I'd add either some fresh fennel with the leeks or a tsp. of fennel seed. My husband ate two servings, but he usually eats two servings of CL dishes. Served with toasted ciabatta rolls and a salad with marinated artichokes and kalamata olives.

zkcgirl's Review

March 07, 2013
excellent and easy! I did some substituting (no leeks - too expensive, no tomatoes - husband dislikes, added chopped potato and mushrooms) and it was delicious! I think you can pretty much substitute anything and it will be great! Loved that there was only one pot to clean!

bjane1's Review

July 10, 2012
Flavorful easy recipe. I have tarragon in my garden so love finding uses for it. I only used shrimp for the seafood which was fine. Next time I will use a bit less cayenne pepper.

blackorchidint's Review

July 30, 2010
Just made this for the first time tonight. I didnt have fresh tarragon so I used dried, not too much thougt just a few sprinkles. Also threw in a can of oysters, juice and all. After simmering with tomatoes I added a 1/4 cup of soy creamer (any creamer would work) to make it a bit more creamy without being heavy. Next time I will make it a little bit spicer since I like things on the spicer side. This recipe is very delicious, easy and very satisfying!!

MumInBloom's Review

May 13, 2010
This stew was elegant and perfect for company. Very easy to prepare and sooo tastey. My review and photos are here http://muminbloom.blogspot.com/2010/05/recipe-spring-seafood-stew.html

Kristilyn1's Review

May 04, 2010
canned tomatos, fresh tomatos. Fresh seafood, frozen seafood. Can't go wrong here. A very simple to prepare meal that is awesome. Good for a meal at home or to serve guests. My kids don't love it, but then they only like seafood grilled or deep fried.

CGorgia's Review

March 29, 2009
this was great! i would definately make this again. the only thing i would change is use less lemon. it was a little strong for my taste. but other than that was amazing! easy to make and easy clean up as well.