INGREDIENTS
- Servings: 4
- 2 large leeks, white and light green parts only, washed
- 2 tablespoons olive oil
- 2 teaspoons chopped garlic (about 3 cloves)
- 1 teaspoon finely chopped seeded jalapeño pepper
- 1 medium carrot, peeled and cut into 1/4-inch dice
- 3/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground cinnamon
- 1 1/2 teaspoons salt
- 1 1/2 cups chopped tomatoes, with juice
- 1 cup dry white wine
- 3/4 pound medium shrimp, shelled and deveined, tail section left on
- 3/4 pound sea scallops, muscle removed
- 3 tablespoons fresh coarsely chopped cilantro leaves
- Israeli Couscous Pilaf
DIRECTIONS
- 1. Slice leeks in half lengthwise, and cut into 1/2-inch dice.
- 2. In a stockpot, heat oil over medium heat. Add leeks and garlic; sauté, stirring, until translucent, about 7 minutes.
- Add jalapeño, carrots, spices, and salt; lower heat to medium low, and cook until carrots are almost tender, 4 to 5 minutes.
- Add tomatoes, wine, and 1 cup water.
- Bring to a boil, and lower heat to medium; cook 5 minutes.
- 3. Stir in shrimp and scallops; cook until just opaque, 4 to 6 minutes.
- Remove from heat, add cilantro, and serve over Israeli couscous pilaf.
