Categories: Italian, Main Dish, Seafood, Stew

Ingredients

• 1 cup chopped onion
• 1/4 cup olive oil
• 1 cup chopped celery
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 1 pinch crushed red pepper flakes or 1 pinch cayenne
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 2 cups bottled clam juice
• 1 (28 ounce) cans tomatoes, chopped and undrained
• 1/2 cup red wine
• 1/2 lb scallops, rinsed
• 1/2 lb shrimp, shelled and deveined
• 1 lemon, juice of
• salt & fresh ground pepper

Directions

1. In a large pot, over high heat, saute onion in the olive oil for 2 minutes, stirring constantly.

2. Add in the celery and red and green bell peppers; stir and saute for 2 minutes.

3. Add in the garlic, crushed red pepper flakes, oregano, basil, and marjoram; stir to mix.

4. Reduce the heat, cover, and cook for 2 minutes.

5. Add in the clam juice, tomatoes, and wine.

6. Cover and simmer for 15 minutes.

7. Add the scallops and shrimp; cook and stir for about 4 minutes or until the scallops are no longer opaque and the shrimp are pink. Add in the lemon juice, salt and pepper to taste; stir to combine.

8. Ladle stew into individual serving bowls.

9. Sprinkle capers and chopped black olives on top, if desired

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