Quick Cioppino
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 3 tablespoons olive oil
- 1/2 pound bay scallops
- 3/4 cup dry white wine
- 2 teaspoons chopped fresh rosemary
- 2 large garlic cloves, minced
- 1/4 teaspoon dried crushed red pepper
- 2 cups finely chopped onions
- 2 8-ounce bottles clam juice
- Carbohydrate 20 g(7%)
- Cholesterol 127 mg(42%)
- Fat 13 g(19%)
- Fiber 4 g(14%)
- Protein 41 g(82%)
- Saturated Fat 2 g(10%)
- Sodium 1554 mg(65%)
- Calories 382
Preparation Heat oil in large pot over medium-high heat. Add next 4 ingredients; sauté 6 minutes. Add tomatoes, clam juice, and wine; bring to boil. Reduce heat to medium; simmer 18 minutes, stirring occasionally. Add all seafood and 2 tablespoons parsley. Simmer until seafood is opaque in center, about 3 minutes. Season to taste with salt and pepper, ladle into bowls, and sprinkle with parsley.
Preparation Heat oil in large pot over medium-high heat. Add next 4 ingredients; sauté 6 minutes. Add tomatoes, clam juice, and wine; bring to boil. Reduce heat to medium; simmer 18 minutes, stirring occasionally. Add all seafood and 2 tablespoons parsley. Simmer until seafood is opaque in center, about 3 minutes. Season to taste with salt and pepper, ladle into bowls, and sprinkle with parsley.
