Scallop and Shrimp Minestrone

Cuisine: Contemporary

Category: seafood

Servings: 6


2 cups chopped onions (about
2 large)
1/2 cup chopped carrot (about
1 medium)
1 cup chicken broth
1 clove garlic, finely chopped
1-1/2 cups tomato juice
2 tablespoons lemon juice
1 (14-1/2-ounce) can whole tomatoes,
cut up and undrained
1 bay leaf
1/2 cup uncooked medium pasta shells
1 cup chopped mushrooms (about
4 ounces)
1/2 cup chopped yellow summer squash
1/2 cup chopped zucchini
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
12 raw large shrimp, peeled, deveined
6 ounces sea scallops


Cook onions, carrots, broth and garlic in 2-quart saucepan over medium heat 5 minutes, stirring occasionally. Stir in tomato juice, lemon juice, tomatoes and bay leaf. Reduce heat. Simmer covered 10 minutes. Stir in pasta. Cook 7 minutes. Stir in remaining ingredients. Cover and cook 5 minutes, stirring occasionally, until shrimp are pink. 6 servings

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