Tuesday, May 28, 2013

Spring Seafood Stew

Preparation 

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.

  • 1 tsp. olive oil 
  • Cooking spray
  • 1 cup thinly sliced leek (about 1 large) 
  • garlic cloves, minced
  • 1 cup dry white wine 
  • (14 1/2-ounce) can fat-free, less-sodium chicken broth
  • 3/4 pound medium shrimp, peeled and devided
  • 3/4 pound large sea scallops, cut in half horizontally
  • 2 tablespoons chilled butter, cut into small pieces 
  • 1 1/2 cups chopped plum tomato 
  • 1 tablespoon minced fresh tarragon
  • 1 teaspoon grated lemon rind 
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper 
  • 1/4 teaspoon ground red pepper
  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.
  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.
  3. Divide shrimp and scallops evenly among 4 soup bowls; spoon 3/4 cup broth mixture into each bowl.

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