Leek and Scallop Stew

Ingredients

• 0.5 teaspoon pepper black
• 2 teaspoons bottled garlic minced
• 14.5 ounce canned tomatoes diced drained well canned
• 2 tablespoons breadcrumbs dry
• 1 cup less-sodium chicken broth dry white fat-free
• 1 cup less-sodium chicken broth fat-free
• 0.3 cup cilantro leaves fresh chopped
• 1.5 teaspoons thyme leaves fresh chopped
• 0.3 cup half-and-half 
• 1 cup leek thinly sliced (1 large)
• 1 tablespoon lemon rind fresh grated
• 1 teaspoon olive oil 
• 0.5 teaspoon salt 
• 1 pound sea scallops cut in half horizontally ( 12 scallops)

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• ladle

Directions

1. Pat scallops dry with a paper towel; lightly coat scallops with cooking spray.
2. Heat a large nonstick skillet over medium-high heat.
3. Add one-third of scallops; sear 2 minutes on each side or until lightly browned.
4. Remove scallops from pan. Repeat procedure twice with remaining scallops.
5. While scallops cook, heat olive oil in a large saucepan coated with cooking spray over medium-high heat.
6. Add leek and garlic; saut 4 minutes or until tender.
7. Add wine and next 5 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes.
8. Add scallops, and simmer 3 minutes.
9. Remove from heat; stir in half-and-half.
10. Combine cilantro, breadcrumbs, and lemon rind in a small bowl; stir well. Ladle stew into individual bowls; top with breadcrumb mixture.