Mediterranean Seafood Stew

3 TB olive oil
2 large leeks, white and light green parts only, washed and cut into ½ inch pieces.
2 cloves finely chopped garlic
1 cup sweet red pepper, cored, seeded and diced (about 1 pepper)
¾ teaspoon ground cumin
1 ½ teaspoon red pepper flakes
1 ½ cups ripe plum tomatoes, cored and diced (about 3 tomatoes)
1 cup dry white wine
1 cup water
Salt and ground pepper to taste
1 lb medium shrimp, shelled and deviened
¾ lb sea scallops, cut in half
¼ cup coarsely chopped fresh cilantro or Italian parsley

Directions:
Heat oil in a large sauté pan or skillet over medium heat. Add the leeks and garlic and cook, stirring, about 4 minutes or until they wilt. Add the garlic and stir for another 2 minutes until just golden. (Don’t allow the garlic to brown)
Add the sweet red pepper, cumin, and red pepper flakes and cook over low heat or until peppers are tender, about 8 minutes.
Add the tomatoes, wine, water, and salt and pepper to taste. Bring to a boil, reduce heat to medium, and cook for 6 to 8 minutes.
Add the shrimp and scallops and cook about 5 minutes more, or just until shrimp is no longer pink and scallops are opaque. Remove from heat. Stir in the cilantro or parsley.