Main Ingredients:

See below ingredients and direction

Cooking Preparation of the Recipe:

2 c. sliced carrots (1 inch pieces)
1 c. canned Italian tomatoes (with liquid), pureed
3 ozs. diced pared potato
1/2 c. diced leeks (some green and some white portion)
1/4 c. dry white table wine
2 tsp. all purpose flour
2 garlic cloves, minced
1/4 lb. each sea scallops and shelled, deveined large shrimp
2 bay leaves
1/4 tsp. fennel seed
1/8 tsp. crushed red pepper
1. In 3 quart microwaveable casserole dish combine 1/2 cups water, carrots, tomatoes,
potato, leeks, wine, flour and garlic, stirring to dissolve flour. Cover and microwave on
High (100%) for 10 minutes, until carrots are tender.
2. Add scallops, shrimp and bay leaves; cover and microwave on High for 3 minutes
until shrimp is pink.
3. Add fennel seed and pepper and stir to combine. Remove and discard bay leaves.
Makes 2 servings, 4 points each.
Approximate total time: 25 minutes

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