- 3 tablespoons olive oil
- 24 large shrimp, peeled, deveined, shells reserved
- 1 cup chopped carrots
- 1 cup chopped leeks
- 1 cup chopped onion
- 1 1/2 cups dry white wine
- 4 1/2 cups water
- 3/4 bunch fresh cilantro
- 3/4 vanilla bean, split lengthwise
- 2 bay leaves
- 6 ounces green beans, trimmed, cut in half
- 6 ounces asparagus, trimmed, cut into 3-inch length
- 6 ounces snow peas, trimmed
- 1 1/4 cups chopped green onions
- 12 sea scallops, cut horizontally in half
- Chopped fresh cilantro
- Heat oil in heavy large Dutch oven over medium heat. Add shrimp shells; sauté 3 minutes. Add carrots, leeks and onion and sauté 5 minutes. Add wine; simmer 5 minutes. Add water, 3/4 bunch cilantro, vanilla and bay leaves. Cover; simmer over low heat 30 minutes. Strain stock into large saucepan. (Can be made 1 day ahead. Chill.)
- Bring stock to boil. Add green beans, asparagus, snow peas and 3/4 cup green onions and simmer 1 minute. Add shrimp and scallops; simmer until shellfish are cooked through, about 3 minutes. Mix in 1/2 cup green onions. Ladle soup into bowls. Sprinkle with chopped cilantro.