Soup: Spring Seafood Stew

Ingredients

• 1 teaspoon olive oil
• 1 cup Leek thinly sliced
• 3 cloves Garlic minced
• 1 cup White wine
• 1 14 oz can Chicken broth
• 3/4 pound Shrimp peeled, deveined
• 3/4 pound Scallops large, cut in half
• 2 tablespoon Butter
• 1 1/2 cups Tomato chopped
• 1 tablespoon Tarragon minced
• 1 teaspoon Lemon zest
• 1/2 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1/4 teaspoon Cayenne pepper