Spring Seafood Stew

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Ingredients

1 teaspoon olive oil

Cooking spray

1 cup thinly sliced leek (about 1 large)

3 garlic cloves, minced

1 cup dry white wine

1 (14 1/2-ounce) can fat-free, less-sodium chicken broth

3/4 pound medium shrimp, peeled and deveined

3/4 pound large sea scallops, cut in half horizontally

2 tablespoons chilled butter, cut into small pieces

1 1/2 cups chopped plum tomato

1 tablespoon minced fresh tarragon

1 teaspoon grated lemon rind

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground red pepper

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