Spring Seafood Soup Recipe

• 1 teaspoon olive oil
• cooking spray
• 1 cup thinly sliced leek (about 1 large leek)
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 (14 1/2 ounce) can vegetable broth
• 3/4 lb medium shrimp, peeled and deveined
• 3/4 lb large scallop, cut in half horizontally
• 2 tablespoons chilled butter, cut into small pieces
• 1 1/2 cups chopped plum tomatoes
• 1 tablespoon minced fresh tarragon
• 1 teaspoon grated fresh lemon rind
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Directions