Makes 4 servings. Difficulty
2 teaspoons olive oil 1 medium leek, white and tender green parts only, thinly sliced 3 garlic cloves, minced 1 cup dry white wine 2 cups gf Chicken stock 3/4 lb. medium shrimp, peeled & deveined 3/4 lb. small bay scallops 2 Tablespoons chilled unsalted butter, cut into small pieces 1 large tomato, chopped 1/2 Tablespoon fresh tarragon, minced 1/2 Tablespoon fresh Italian parsley, minced 1/2 teaspoon lemon zest Salt and freshly ground black pepper Hot red pepper flakes, to taste
Heat the olive oil in a large Dutch oven over medium heat. Add the leeks and garlic; sauté for 4 minutes or until tender. Add the wine and chicken stock; bring to a boil. Add the shrimp and scallops. Reduce heat and simmer 3-5 minutes or until shrimp and scallops are just cooked through.
Remove the shrimp and scallops from the pan with a large slotted spoon. Transfer to a bowl and tent loosely with foil to keep warm. Bring the broth mixture back to a boil; cook for 5 minutes. Reduce heat to low and add the butter, stirring constantly with a whisk. Stir in the chopped tomato, tarragon, Italian parsley and lemon zest. Adjust seasonings to taste with salt, freshly ground black pepper and hot red pepper flakes. Divide the shrimp and scallops evenly among 4 shallow soup bowls and spoon about 3/4 cup of the broth mixture over the top. Serve immediately. (Serves 4)