This one comes from the Moosewood Restaurant Cooks at Home a vegetarian cookbook that includes some fish recipes, too. This recipe has scallops and shrimp, and is rife with vegetables as well. Most of the recipes in this book are intended to be cooked in 30 minutes or less. This one is an exception. The cooking time is a bit over half an hour, and the prep time adds about 15-20 minutes more. It is quite tasty though, and makes for dandy leftovers. Normally we would opt for a white wine with seafood, and indeed had thought ahead and chilled a bottle of Chardonnay intending to have it with the meal, but I'd forgotten that the recipe calls for red wine to be added to the stew, and we learned some time ago that when cooking with wine the same wine that's added to the dish should be also served, so we saved the Chardonnay to have with our roast chicken the next day and paired the stew with the Malbec I used.