Ingredients
2 pounds potatoes, peeled and diced1 pound carrots, sliced1 jar (24 ounces) pasta sauce2 jars (6 ounces each) sliced mushrooms, drained1-1/2 teaspoons ground turmeric1-1/2 teaspoons minced garlic1 teaspoon cayenne pepper1/4 teaspoon salt1-1/2 cups water1 pound sea scallops1 pound uncooked shrimp (31-40 per pound), peeled and deveined
Preparation
In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low until potatoes are tender, 4-1/2 to 5 hours. Stir in water, scallops and shrimp. Cook, covered, until scallops are opaque and shrimp turn pink, 15-20 minutes longer.
