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How to make it

  • Warm olive oil in a wok then sauté garlic until soft stirring frequently.
  • Add shrimp and scallops to garlic oil and sauté gently 3 minutes or until the seafood is opaque.
  • Remove sautéed shrimp and scallops from wok and set aside.
  • Add broth, wine, Worcestershire, juices, parsley, tarragon, cayenne and lemon seasoning to wok.
  • Let mixture simmer a few minutes then adjust seasonings to taste.
  • Return shrimp and scallops to hot broth just a few minutes before you are ready to serve.
  • Ladle into flat soup bowls and serve with Italian bread for dunking in the broth.

Reviews & Comments 1

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  • dg 8 years ago
    This was really good. I decreased the liquid amounts as I had a smaller amount of shrimp and scallops and added a few drops of Tobasco sauce instead of cayenne pepper. Also, I thickened it with the less than a teaspoonful of cornstarch. It was really good and quick. I will definitely make it again.
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