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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.
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.
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Sarah6851 1 year agoThis was delicious but expensive to make. The shrimp and scallops cost $32.00.
lindagreed 1 year agoThis was awsome! But i will need to cut the cayanne pepper in half that it calls for, haha. It is fast to make and easier to make. It and garlic is a meal its self.
CarlaTN 2 years agoWonderful! It's light and fresh. (I substituted shallots for the leeks.)
Eyeful 3 years agoExcellent. Easy to make and I added a little extra fresh tarragon for more perfume.
XenaMerle 3 years agoWonderful and easy!! Next time I will cut the salt out though.
Ashann32 3 years agoDelicious! We sprinkled parmesean on top. We make it often.
katehandel 5 years ago[I posted this recipe.]