Oyster-and-Scallop Stew

Ingredients

• 2 cups baking potato cubed peeled () (8 ounces)
• 0.1 teaspoon pepper black
• 0.3 cup celery diced
• 1 cup whole-kernel corn frozen thawed
• 0.8 cup green onions thinly sliced
• 1  jalapeno seeded finely chopped
• 1 cup milk 2% reduced-fat
• 2 pound standard oysters undrained
• 0.3 teaspoon salt 
• 1 pound sea scallops quartered
• 2 teaspoons stick margarine 
• 0.5 cup tomatoes diced peeled seeded

Equipment

• dutch oven

Directions

1. Melt butter in a large Dutch oven over medium heat.
2. Add potato, onions, celery, and jalapeo; cover and cook 2 minutes. Increase heat to medium-high; add oysters and scallops, and cook 5 minutes, stirring frequently. Stir in corn, milk, and tomato; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender.
3. Sprinkle with salt and black pepper.
4. Note: Bay scallops can be substituted for the quartered sea scallops, if desired.