Spring Seafood Stew

Spring Seafood Stew

Ready in 45 minutes

sounds delish

"This 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."

- lindagreed

Top-ranked recipe named "Spring Seafood Stew"

5 avg, 8 review(s) 100% would make again


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1 teaspoon olive oil
1 cup Leek; thinly sliced
3 cloves Garlic; minced
1 cup White wine
1 14 oz can Chicken broth
3/4 pound Shrimp; peeled, deveined
3/4 pound Scallops; large, cut in half
2 tablespoon Butter
1 1/2 cups Tomato; chopped
1 tablespoon Tarragon; minced
1 teaspoon Lemon zest
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1/4 teaspoon Cayenne pepper

Original recipe makes 4 Servings



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.


Added on Award Medal
Calories Per Serving: 284 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Delish! We had to eliminate the tomato and halved the amount of cayenne due to allergies. This is something I would make again, rich and savory.
George51 3 weeks ago
This was delicious but expensive to make. The shrimp and scallops cost $32.00.
Sarah6851 1 year ago
This 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.
lindagreed 2 years ago
Wonderful! It's light and fresh. (I substituted shallots for the leeks.)
CarlaTN 2 years ago
Excellent. Easy to make and I added a little extra fresh tarragon for more perfume.
Eyeful 3 years ago
Wonderful and easy!! Next time I will cut the salt out though.
XenaMerle 4 years ago
Delicious! We sprinkled parmesean on top. We make it often.
Ashann32 4 years ago
[I posted this recipe.]
katehandel 5 years ago
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