Moroccan Scallop Stew

Good

% Daily Values based on a 2,000 calorie diet

Step 1

First, boil the potatoes until softened all the way through, then remove from water and set aside.

Step 2

Chop and cook the onion and bell pepper, then deglaze the pan with cooking wine.

Step 3

Add minced garlic, ginger, and turmeric to the pan along with canned tomatoes, harissa and seasonings.

Step 4

Bring to a boil and chop the zucchini and squash, adding it to the broth once boiling.

Step 5

Dice the cooked potatoes and keep aside.

Step 6

Remove the pot from the heat and add a splash of lemon juice, along with the raw scallops.

Step 7

Cover with a lid off of the heat and allow to sit for 10 minutes.

Step 8

Add potatoes and chopped parsley to the soup and season to taste. Enjoy!