Oyster & Scallop Stew with Vegetables*

1 tsp margarine
4 T finely diced mixed carrots, celery, leeks
4 oz raw scallops, sliced thin
6 oysters, shucked, with juice
4 tsp chopped parsley

Melt the margarine in a heavy skillet. Add diced vegetables and cook slowly; do not brown. Add the scallops and oysters, with their juice. Moisten with enough water to cover. Boil for 2 minutes. Check seasoning. Add chopped parsley. Serve hot.