Instructions: Warm the olive oil in a wok or a deep, heavy skillet. Saute the chopped garlic in the warm oil until soft, stirring frequently. Add the shrimp and scallops to the garlic oil and saute gently for about 3 minutes, or until the seafood is opaque. Remove the sauteed shrimp and scallops from the wok or skillet, and set aside. Add the chicken broth, white wine, Worcestershire sauce, lime and lemon juices, parsley, tarragon, cayenne pepper, and lemon seasoning to the same wok or skillet. Let the mixture simmer for a few minutes and then adjust the seasonings to your taste. Return the shrimp and scallops to the hot broth just a few minutes before you are ready to serve. Ladle into flat soup bowls and serve with the best Italian bread you can find for dunking in the broth.

Serves 4 to 6

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