Scallop And Shrimp Stew

The seasons are slowly changing and this might help you feel better….


  • 2 leeks, white and light green parts only, washed really well
  • 2 tbsp. olive oil
  • 2 cloves garlic, chopped
  • 1 tsp. finely chopped and seeded jalapeno pepper
  • 1 medium carrot, peeled and diced 1/4 inch pieces
  • generous pinch of ground cumin
  • pinch of ground cinnamon
  • 1 tsp. salt
  • 1  1/2 cups choppped tomatoes (ones in carton are best consistency)
  • 1 cup Chardonnay
  • 3/4 lbs. shrimp, shelled, deveined and tails left on
  • 3/4 lb. scallops, muscle removed
  • 3 tbsp. finely chopped Italian parsley

Slice leeks in half lengthwise and slice in 1/2 inch dice

In a stockpot, heat the oil over medium heat and add the leeks and garlic and saute, stirring constantly until translucent (about 5-6 minutes). Add the jalapeno pepper, carrots, seasonings and salt,  lowering heat to low and cook until the carrots are tender (3-4 minutes).

Now add the tomatoes, wine and 1 cup water and bring to a boil and once again,. lower the heat and cook 5 minutes longer.

Stir in the shrimp and scallops and cook until opaque (about 4-6 minutes). Please do not over cook or they become like rubber.

Remove from the heat, sprinkle the parsley on top and serve with rice or wide egg noodles and a salad. Oh yeah, don’t forget the Pinot Gris -perfectly chilled, of course. Enjoy!



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