Seafood in Asian Broth

Categories: Home5
Yield: 1 servings

3 Stalks fresh lemongrass
16 oz Clam juice
1 1/2 c Diced tomatoes in juice
1 ts Grated lime zest
2 tb Lime juice
1 tb Minced jalapeno pepper
3 tb Olive oil
1/2 lb Shrimp - peeled
1/2 lb Sea scallops
1 tb Chopped fresh mint
1 tb Chopped basil
1/2 c Thinly sliced fennel
1/2 c Corn kernels
Chopped chives for garnish

Directions: In a large sauce pan, combine the lemongrass, which is cut in
half lengthwise, and the clam juice. Bring to a boil and simmer for 10
minutes. Remove the lemongrass and discard. Add the diced tomatoes with
juice, lime zest, lime juice and jalapeno pepper. Stir well to combine and
simmer for an additional 5 minutes. Turn heat to low to keep warm and set
aside. In a large saut‚ pan, heat the olive oil. In a small bowl, toss
together the shrimp, scallops, mint and basil. Add the seafood to the pan
and cook for about 4 minutes. Add the fennel and corn kernels. Cook for 3
minutes longer, stirring often. Bring broth mixture to a simmer and add the
saut‚ mixture, stirring to combine. Ladle the stew into bowls and garnish
with chives.

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