Ingredients
1/2 pound uncooked medium shrimp, peeled and deveined1/2 pound bay scallops2 tablespoons butter, divided2 celery ribs, thinly sliced1 medium sweet red pepper, finely chopped1 medium onion, finely chopped1/4 cup all-purpose flour2 cups fat-free milk2 cups half-and-half cream1/4 cup sherry or reduced-sodium chicken broth1 tablespoon minced fresh thyme or 1 teaspoon dried thyme1/2 teaspoon salt1/4 teaspoon cayenne pepper1/8 teaspoon ground nutmeg
Preparation
In a Dutch oven, saute shrimp and scallops in 1 tablespoon butter until shrimp turn pink. Remove and set aside.
In the same pan, saute the celery, red pepper and onion in remaining butter until tender. Sprinkle with flour; stir until blended. Gradually stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Return seafood to the pan; heat through.
