Venetian Shrimp and Scallops

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Shrimp and Scallops:
  • 1 pound sea scallops
  • 1/4 cup flour, seasoned with salt and pepper
  • 1 tablespoon (1 turn around the pan) extra-virgin olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, chopped
  • 1 large shallot, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup dry white wine
  • 1 cup chicken broth or stock
  • 1 (14-ounce) can diced tomatoes in juice
  • 1/4 teaspoon saffron threads
  • 1 pound large shrimp, peeled and deveined
  • 12 leaves fresh basil, shredded or torn
  • 1 lemon, zested
  • Hot, crusty bread, for plate mopping
  • Serving Suggestions: Asparagus with Prosciutto
  • Dessert Suggestions: Lemon sorbet dessert cups
Directions

Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.

Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.

Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.


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