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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|Serving Size: 1 Serving (287g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 81 (29%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 189.6mg||58 %|
|Sodium 401.7mg||14 %|
|Potassium 806.8mg||21 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 7.2g|
|Protein 38.4g||55 %|
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Calories per serving: 284
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