Seafood Cioppino

• 2 tablespoons extra-virgin olive oil, divided
• 2 cups vertically sliced onion
• 4 garlic cloves, sliced
• 1 cup dry white wine
• 1 cup organic vegetable broth
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 1/2 teaspoon crushed red pepper
• 1 (35-ounce) can whole tomatoes with basil, rinsed, drained, and coarsely chopped
• 1 (10-ounce) yellowtail snapper fillet, cut into 8 (1-inch) cubes
• 4 sea scallops (about 6 ounces)
• 1/2 teaspoon freshly ground black pepper
• 8 medium peeled and deveined shrimp (about 5 ounces)
• 12 littleneck clams, scrubbed
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon fresh lemon juice

Preparation

1. 1. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat; swirl to coat. Add onion; sauté 1 minute. Add garlic; reduce heat to medium. Cover and cook 8 minutes, stirring occasionally. Add wine and next 5 ingredients (through tomatoes); cover. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.
2. 2. Sprinkle snapper and scallops with black pepper. Heat a large skillet over high heat. Add remaining 1 tablespoon oil; swirl to coat. Add snapper and scallops; cook 90 seconds on each side or until golden brown. Add snapper, scallops, shrimp, and clams to broth mixture. Cover and cook 4 minutes or until clams open; discard any unopened shells. Stir in parsley and lemon juice.