Seafood in asian broth

1 servings

Ingredients

Quantity Ingredient
3 Stalks fresh lemongrass
16 ounces Clam juice
1½ cup Diced tomatoes in juice
1 teaspoon Grated lime zest
2 tablespoons Lime juice
1 tablespoon Minced jalapeno pepper
3 tablespoons Olive oil
½ pounds Shrimp - peeled
½ pounds Sea scallops
1 tablespoon Chopped fresh mint
1 tablespoon Chopped basil
½ cup Thinly sliced fennel
½ cup Corn kernels
Chopped chives for garnish

Directions

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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