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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4.8 187
So delicious! I made this dish for my husband's birthday and it was a hit. However, I would recommend not dredging your scallops in flour. I like my scallops browned. It takes quite some time to brown scallops coated in flour, so they were overcooked. I served it with roasted red peppers. I served it over fettuccine flavored with olive oil, basil, garlic salt and Parmesan cheese. Next time, I may add lobster or crab meat. item not reviewed by moderator and published
Yummy! item not reviewed by moderator and published
SO good. I use fire roasted tomatoes for an extra kick. I always make extra to have as leftovers next day. item not reviewed by moderator and published
Love my modernist cuisine. But for a 20 minute investment, a MAJOR winner. I used 8u prawns. Definitely worth the extra investment. Works well with a Pinot noir, or a crisp rose. Thanks Rachael!! item not reviewed by moderator and published
I made this for a birthday dinner and everyone loved it! Next time I will serve it over rice though...and try it with the coconut milk item not reviewed by moderator and published
Made it - definitely going to make again, my husband loves it!!! item not reviewed by moderator and published
Made this tonight but made 1/2 the recipe. This was SO fantastic I can't tell you! The only change I made was omitting the saffron as I didn't have any and couldn't get it in my local store. Otherwise, the recipe is delicious and I will definitely make it again! Just wonder how it would be if I DID have the saffron! item not reviewed by moderator and published
Made this last night and gotta say very tasty. I added some old bay well it's seafood and you just have to use it lol. Change out the seafood and you'll have an excellent cioppino will be making this many more times. item not reviewed by moderator and published
Absolutely to die for! I made this meal for the first time while entertaining guests. The meal took no time at all to prepare and a crowd pleaser for sure. One of my guests said "I don't usually like shrimp but this is awesome!" This will definitely stay in my entertaining arsenal. item not reviewed by moderator and published
It was very good. Made it for me and my girlfriend. Im very new to cooking and it wasn't too incredibly hard to make item not reviewed by moderator and published
This is SO GOOD! I did not add the saffron, but it was still great without it. DON'T SKIP the basil! I feel it completely changes the taste and I tried a bit without basil, and it was totally different. This is the one recipe out of the dozens I've made that my boyfriend requests over and over again! : item not reviewed by moderator and published
Made this last night for dinner guests....I won't make it again. It just didn't have any WOW factor for me. My husband wasn't wild about it either. Felt like I wasted good shrimp and scallops on this recipe. item not reviewed by moderator and published
Based on prior reviews, I decided to add cocnut milk for body and flavor. I also used clam juice rather than chicken stock. The result was a full-bodied, hearty stew, and my family loved it. Definitely a keeper. Next time, I might add whatever shellfish is freshest...would be great with clams, mussels, etc, because this reallys is a soup/light stew. item not reviewed by moderator and published
We left out the chix broth to keep it on thick side. Wanted some more green, so fresh green beans to start the tomato base and a ripe avocado (sliced in at the end. Some mushrooms and szechuan peppercorns, red wine instead of white. Boy the saffron really popped in this dish. Thicker sauce by dusting both the scallops and the shrimp. item not reviewed by moderator and published
omg!!! I'm eating this right now. Today was the 1st time that I made this & it is VERY GOOD! As Rachel Ray says "Delish!" I didn't have red pepper flakes, saffron or basil & it still came out good. I used some Sazon & hot sauce instead, and I added a little flour from the scallops & a squeeze of lemon. I ate it with wild rice, but it would be good with yellow or white rice or pasta.....yum! item not reviewed by moderator and published
The dish was very good and fairly easy to prepare. I served it with parmesan asiago cheese bread that was lightly toasted. Yummy. item not reviewed by moderator and published
It was interesting to see the comments on this recipe.. I've been making this for a long time now and it is by far the best meal I make! I didn't read far enough to see if anyone has implemented the same changes I have but do yourselves a favor - add clams to the mix & use the clam broth instead of chicken broth - ambrosia. Don't skimp on the saffron and add an extra dash of crushed red pepper...mmmmm Also - I mix in fire roasted tomatoes along with Muir Glen organic crushed tomnatoes. Everyone goes nuts for this dish when I make it! item not reviewed by moderator and published
I love this dish. I added a teaspoon of starch as I didn't see the sauce get any thicker and turned out pretty good. item not reviewed by moderator and published
Do not deviate from the instructions -- this recipe is perfect. Make sure you have some good bread to sop up the sauce. Thanks, Rachael, this recipe rocks! item not reviewed by moderator and published
Wonderful flavor. By lightly dusting the scallops as suggested the dish thickened nicely; left out the saffron & tried both the basil/lemon zest on top as well as shredded parmesan; we preferred the cheese. Bought a baguette for sopping, delicious. item not reviewed by moderator and published
Great recipe that anyone can cook. Takes me a little longer than 20 minutes - - I am slow at cutting up things. Very flavorful. I chose brocoli as a side dish to allow the vegetable to soak up some of the sauce, since I didn't want to use bread (chose the low carb route. item not reviewed by moderator and published
great recipe! Very easy. Would be great with brown rice on the side as well. item not reviewed by moderator and published
Super tasty and not too difficult. Definitely need bread or pasta for all the sauce. item not reviewed by moderator and published
Have made this twice now & its 5* through & through. Totaly delicious & firmly embeded in my favorites list. Thank-you RR item not reviewed by moderator and published
Such a great recipe, definitely need to use the crusty bread to sop up all the delicious soup! Using the bread in this dish is called "scarpetta" in Italian, meaning little shoe : item not reviewed by moderator and published
This dish is delicious and easy to make, I have made it several times for guest and now they believe I have some exotic ability to cook. I wanted the dish today, I had all ingredients except Shrimp and scallop - made the sauce and laid some fresh flounder filets on top and let it poach for about 6 minutes, it was delicious the fish broke up quite a bit but I served it over angel hair pasta, plenty of broth like a seafood soup of sorts - it was great . item not reviewed by moderator and published
We really enjoyed this! We served it over some polenta we made and it was perfect!! item not reviewed by moderator and published
This was soooo delicious. It definitely tastes much harder to prepare than it actually is. I think is would impress any company. I couldn't find basil in the store when I made this, and while I could see the basil as being an important ingredient, the dish didn't suffer from its absence. I've noticed a few reviews commenting about the sauce being too thin. I disagree. It was perfect. This just isn't a dish that is meant to be served over pasta/rice/polenta etc. It is more like bouillabaisse or cioppino. It has a consistency like a soup and is perfect for dipping crusty bread. I can't wait to make it again. item not reviewed by moderator and published
Excellent! Quick, easy, and tasty. What more do you want? Everyone enjoyed it. item not reviewed by moderator and published
My husband actually gave it 2.5 and I'd have to agree. It was good but I would not serve it to guests. Too much liquid. The saffron added lots of flavor. I served it over basmati rice. The scallops were cooked perfectly, however I will not be keeping this recipe. item not reviewed by moderator and published
Love, love, love this recipe. It was so fast and everyone thought I cooked all day with it. The only change I made was to lightly fry up some slices of polenta to pour this over (my husband was in the mood for polenta) and I was amazed at how delicious it was. Definitely gonna make this a permanent change. I almost forgot about the lemon zest, but after I put it on, it was my favorite part. Also at my husband's request, I used langostinos instead of the shrimp. Really good choice! item not reviewed by moderator and published
The addition of a pasta took the dish to the next level. item not reviewed by moderator and published
Made this for the first time and really liked it. Served the seafood and sauce over linguini. The scallops taste superb. Easy recipe and doesn't take a long time at all. item not reviewed by moderator and published
Smooth, light, and flavorful. Used a little more saffron than I typically do for similar dishes. The lemon zest and basil just add to the already bright flavor of the saffron. Added asparragus pieces. Served over rice and paired it with Alex Guarneschelli's Naan bread - an absolutely delightful meal. Raves from my family. item not reviewed by moderator and published
Yum! I've never used saffron before, and we loved it! My boyfriend thought it was amazing and told me over and over again. Other than adding a little cream, the only other thing I changed was to blend up the broth in a blender before adding the shellfish. We don't care for big chucks of tomatoes. It helped thicken up the broth too. item not reviewed by moderator and published
This was amazing. After reading the reviews, I decided I would splash some 1/2 and 1/2 into it, and it made it wonderful. I also served it over pasta, and it was a hit! Everyone loved it and was soaking the sauce up with bread, because they didn't want to let it to go waste. there were no leftovers! Thanks item not reviewed by moderator and published
This was "The Best Thing I Ever Ate...Seafood" BUT we left the saffron, and lemon out since we don't care for either of them. We also topped it with Parmesean & Romano cheese...It was SOOOO good. I had mine over linguini, and husband used extra bread to dip...even the DOGS loved the sauce. (We have to share a bite with them). Other than leaving the saffron, and lemon juice out, we followed the recipe...and LOVED it. item not reviewed by moderator and published
Made recipe to a T, but found the whole thing to be too tart. It was all very flavorful, but I guess just not flavors I was super crazy about. The scallops turned out great, but I over cooked the shrimp a bit while I was making my side dish. Overall if i were to make this recipe again which i probably won't I would use way less tomatoes and juice. item not reviewed by moderator and published
I tried this recipe tonight and was completely unimpressed. I am normally a big fan of Rachael's recipes but this one was just not for me. I don't believe that I've ever had saffron before, and it may just be one thing I do not enjoy. For all of you that enjoyed this recipe, I'm so glad! It saddens me that I did not find it appetizing at all :( item not reviewed by moderator and published
This was a very easy and quick to make. Being a culinary school grad I had to add a bit of my ego to this and make a couple of changes but I stuck with most. I did add some extra saffron and a bit more dried pepper. Also a little anchovy paste. Great dish. My lady friend scarffed down all the sauce that was left. If you thicken the sauce a little this would make a great seafood stew. Add some Ahi or mahi and serve over light toasted french bread. item not reviewed by moderator and published
OMG this was AWESOME!!!! This was by far the best recipe I have ever tried from FoodNetwork.com. I cannot wait for the leftovers tomorrow! The cost of the Saffron ($16.99) came at a surprise and I almost skipped it thinking, "How much of a difference can it really make?", but it made the most amazing broth which had this light and almost translucent reddish-orange sauce that was absolutely out of this world, and there's enough Saffron left to make this at least another 3-4 times. I made a whole box of linguine thinking that the recipe would need that extra weight in order to make it complete, but we barely touched it!! This was awesome, next time I make it I'm throwing in Clams and Mussels to give it that "Frutti Di Mare" feel but wow, thats really all I can say is "Wow", just follow these instructions exactly as they are laid out and you will impress everyone at your table, I promise you that. I wanted to keep soaking the bread in the broth all night, in fact if my wife doesn't catch me I will get one last taste before bed!!!!!! item not reviewed by moderator and published
This recipe was DELICIOUS. I served this over white rice with a crisp salad on the side & it turned out AMAZING! Thank You! item not reviewed by moderator and published
This recipe is really delicious. I also cut back to 12 cup on the broth and wine, and it turned out perfect. The leftovers were even better the next day. I agree that although saffron is pricey, it is worth the splurge for this recipe, as the flavors truly come together when you use it. item not reviewed by moderator and published
I prepared this recipe this weekend and it was incredible, fabulous, wonderful, etc., etc., etc.! A couple of tweaks: I seared my scallops and got them real crispy on both sides just before I was ready to put them in the sauce (about 5 minutes before serving). The texture, in my humble opinion, is so much better if they don't sit in the sauce. The sauce was a bit thin so I added small amounts of corn starch and heavy cream and served it over spinach angel hair pasta. I had prepared extra so we would have left-overs but nothing made it to the frig! My 19 & 22 year old sons scoffed down the left-overs before they went to bed. Rachel Ray rocks! item not reviewed by moderator and published
I made this the other night and followed the recipe to a T. It was very watery and runny and there was an awkward flavor to it. I think it may have been the saffron, I don't know. I do admit it was better the next day once it had some time to rest and thicken a bit but still not tasty enough to make again. item not reviewed by moderator and published
The saffron is expensive, but a little bit goes a long way. Rated a 10 in my family! item not reviewed by moderator and published
I have made this at least 10 times now. The first 4 or 5 times just for two of my kids and myself. I made it with just the scallops because that's all I had. They both loved it. I then made it for my husband...the main chef in our household. He now claims it as his favorite meal. I use vegetable stock instead of chicken. I have made it with lobster and scallops too. I often use the small bay scallops because the one I get are so sweet. Tonight a shallot and a leek because I was doubling the recipe and only had one shallot. It was amazing! i was especially excited to find a great recipe to use the saffron that my oldest son had sent us when he was out of the country. Oh and I love the brothyness of it. item not reviewed by moderator and published
My boyfriend and I really loved this recipe, however I took some advice from previous reviewers as well. I was making dinner just for the two of us, but kept all the amounts of the ingredients mostly the same as listed. I did although omit the scallops, and only put in one pound of large shrimp. Previous reviews states that the recipe gets a little runny with all the broth and wine, and so I only did one half cup of each and added a few tablespoons of heavy cream. Everything turned out perfectly and there was enough for about one serving of leftovers. I served it over pasta, but it definentily would work great over couscous as well. item not reviewed by moderator and published
My husband said this dish tasted like something from a fine seafood restaurant. My daughter (12 yrs) and my son (9 yrs) didn't want to eat it because they thought it looked funny and wouldn't like it. I made both of them tast it and they both ate a large bowl each. I made just a few changes. I didn't have shallots, so I used spring onions and I didn't have saffron so I used tumerick instead. I also put this over linguini so I thickened it just a little by mixing 1 tbsp corn starch to 1/4 cup of chicken stock and then adding that to the sauce on the stove so that it thickened just a bit. I also added more garlic and a little salt for taste....DELICIOUS!!! item not reviewed by moderator and published
I have made this dish several times the only changes I made were no Saffron and I added heavy cream to the sauce. The heavy cream added so much more flavor to the dish. My husband loves it, he said it was like eating at a fine sea food restaurant. Make sure you slowly whisk in the cream. item not reviewed by moderator and published
I cooked it yesterday for my family and I added mussles in the too. It was simply a perfect dinner!!! item not reviewed by moderator and published
I followed the recipe almost exactly -- used green onions instead of shallots and seafood broth instead of chicken. I served it over rice. My husband and I had 2 servings each and there is still enough for lunch tomorrow. I will definitely make this dish again. item not reviewed by moderator and published
I used a half pound each of shrimp and scallops (one pound total instead of two), reduced the olive oil to 1 tablespoon and the butter to 1 teaspoon, served it over whole wheat linguine and there was loads for four people. It was just wonderful. Also reduced the red pepper flakes to 1/4 teaspoon. item not reviewed by moderator and published
This is a must do recipe, My whole family loves it. I've made it a couple of times now and it's been great every time. I didn't have the saffron and made it and it was still D'lish. item not reviewed by moderator and published
I downloaded this receipe several years ago out of curiosity. I have to say it is a first request of family and friends. I usually add my own likes to a receipe but this one needs no altering........it's a total creation sensation. item not reviewed by moderator and published
I have prepared this dish several times. A relative liked it so much she took the recipe home with her. Fortunatly I was able to find it here again. If you haven't tried this dish it is a must! This proves great food does not have to be complicated. item not reviewed by moderator and published
I made this for dinner tonight, Every last bite was eaten!! My 5 year old nephew loved it and wanted seconds, and my two year old son loved the sauce over saffron infused minute rice ( I just threw a few threads of saffron (1/4 tsp) in the boiling water and it complemented this dish wonderfully!) I did cut the chili flakes by 1/2 because I did not want it to be too spicy for the kids, and I didn't have any shallots on hand so I used some chopped onion instead. I highly reccomend this and will make again very soon. It's so easy and my mom and sister were so impressed. Looks beautiful when plated also. item not reviewed by moderator and published
This recipe is fabulous. Prep everything in advance, the scallops and shrimp cook quickly. We only used half pound of scallops because of $$$, but turned out great. Next time, we might add a little salt and a little tomato paste to the recipe. Oh, and we served with angel hair pasta. Perfecto! item not reviewed by moderator and published
This dish was awesome!!!! Love it, we ate it all!!!! item not reviewed by moderator and published
I normally do not rate recipes because you can give a recipe to 20 different people and get 20 different results. At first I was worried about the wine but I reduced it down even more than the recipe called for. Then I added the rest of the ingredients. This dish was wonderful. Took me longer than the 20 minutes called for, but I did have company over and could not time myself. I will definitely do this meal again. Loved the sauce, item not reviewed by moderator and published
After I made this recipe, which is so delicious, I had about one fourth of it left with plenty of pan juices. I added both to a small soup pot, and cut the chunks of seafood to 1 inch pieces with the side of my spoon.. To my amazement, I stumbled upon the greatest seafood soup ever! I even cut up left over garlic toast on top!! Yum-o and thanks Rachael!!! item not reviewed by moderator and published
Every time I make this Everyone LOVES it and I don't always make it the same, if I have to substitue what I have on hand. I read some of the other reviews and I will try adding some heavy cream to this, great idea! I always servie this over rice and I even used small pasta wheels once when I was out of rice and it was still great! Although we all agreed it is definately much better with rice. Cannot go wrong with recipe it is fast and easy and will impress everyone! item not reviewed by moderator and published
I will make this again and again, so easy and so good. Thanks for this recipe, my daughter loved it. item not reviewed by moderator and published
I didn't have saffron, and the grocery store was out of fresh basil so I had to use dried basil. Otherwise, I didn't change a thing. I served it with toasted ciabatta bread that I melted romano asiago cheese on top of. SO good, my husband raved about it all of dinner. item not reviewed by moderator and published
Made this with 1 pound of sea scallops, halved everything but the tomatoes, added a bit of cream and did thicken the sauce - The two of us ate it all. item not reviewed by moderator and published
This is so delicious and great reheated. Many reviewers tweaked this with great results. I substituted broth for wine, didn't add saffron and added some half-n-half at the end. Definitely restaurant quality, yummo! item not reviewed by moderator and published
I MADE THIS WITH 1 LB OF SHRIMP ONLY (FOR TWO OF US) SO I MADE THE FOLLOWING MODIFICATIONS. USED THE FULL 14 OZ CAN OF DICED TOMATOES AND ELIMINATED THE STOCK. KEPT THE RED PEPPER AND SAFFRON AMOUNTS THE SAME AS IF IT WERE FOR 2 LBS. (WE LIKE THINGS SPICY AND LOVE SAFFRON) IT WAS EXCELLENT!!!! item not reviewed by moderator and published
This is such an easy recipe! The flavors are amazing! Find the freshest basil and the crustest bread. Dip in and be prepared to love it! Most of my extended family has tried this and they ask me for the recipe. When I tell them its from Rachel Ray they are amazed and give her great kudos. item not reviewed by moderator and published
reduce chili peppers a little. item not reviewed by moderator and published
This recipe is fantastic! I added a little heavy cream and starch at the end to thicken it up, then served it with cream cheese grits. It was a hit!! While it sound like it would be too "heavy and rich", everyone actually commented on how light it seemed to be. This recipe will become a standard at my house! item not reviewed by moderator and published
It is the most delicous meal I have EVER made! item not reviewed by moderator and published
I really think this is the best dish I have ever cooked. It is wonderful, thanks for the recipe, Rachael! item not reviewed by moderator and published
Didn't have saffron and used bay scallops and it was delicious. Make sure you have crusty bread for dunking. Might use 1/4 tsp. red pepper next time to cut the heat a little. Squeezed fresh lemon juice on top. item not reviewed by moderator and published
I made this tonight and the only variations I made were: scallops only, added mushrooms to the onion mix, served over whole wheat thin spaghetti. My husband loved it....definitely a keeper. item not reviewed by moderator and published
The dish is delicious and very quick and easy to make. Served it over angel hair pasta and loved it. Makes a nice big bowl for a crowd or lots of leftovers. item not reviewed by moderator and published
I highly recommend this dish. Every bite was a delight. I loved the spicy red pepper bite and refreshing taste of the lemon zest. This is a keeper. item not reviewed by moderator and published
The recipe was very easy to follow and it was even easier to make. My 7 and 11 year old loved it! item not reviewed by moderator and published
came out great the flavors worked well but i think you should add some red peppers and you left over juice add to rice and it taste great item not reviewed by moderator and published
great receipe..only thing missing was Rachel cooking for this old 75 yr man but I managed through it....Good job....Bill item not reviewed by moderator and published
Made this recipe as written, and found the final sauce to be more watery than expected. Also, the flavors were somewhat unbalanced that evening, needing time to blend. As expected, the dish was much better warmed up for lunch the next day and it was served over rice to help soak up/thicken the sauce. So, the original recipe eaten immediately with Italian bread gets ***, and the warmed up leftovers over rice gets *****. item not reviewed by moderator and published
This was absolutely delicious. My girlfriend loved it too. I went a tad bit lighter on the saffron--but I wouldn't change a thing. It was very fast too. Can't beat that. item not reviewed by moderator and published
I loved this dish. It was simple to prepare and tasted fantastic. item not reviewed by moderator and published
We enjoyed it, just the right amount of spice, yummy sauce. item not reviewed by moderator and published
Picked up this recipe a few years ago after catching it on TV. It is easy and delicious. I make it for company or when I feel like something warm and inviting. item not reviewed by moderator and published
Have done this several times as printed and have not had a bad batch ever. Excellent. item not reviewed by moderator and published
The delicate taste of the seafood dominates. Having no white wine, I substituted chicken broth, but otherwise made the dish as written. I served it over fettucine and had cheese pepperoni bread as the dipping bread. My husband, who is not usually fond of seafood stews, really liked this dish. It reminded me of an entree one might find at Macaroni Grill or Carraba's. Yummy, quick to prepare, and easy on the budget, this is a keeper. item not reviewed by moderator and published
I made this for a light Christmas Eve dinner and served it with crusty bread because the sauce is outrageous!!! My family loved it and it is a read show-stopper- it even looks beautiful. item not reviewed by moderator and published
So easy and so fancy - this is one of my all-time favorite recipes. Will really impress guests - serve with hot crusty bread and dip away - yummmm! item not reviewed by moderator and published
This dish tastes like something you spent all day cooking, when in fact it only takes about 30 minutes. I served this dish over linguini with fresh rosemary and olive oil bread. item not reviewed by moderator and published
This is one of my most favorite recipes! I recommend adding a little bit of plain flour to the sauce to make it a little thicker. item not reviewed by moderator and published
This dish is very comforting and full of flavor. I would recommend going easy on the lemon zest at the end; I found the lemon taste very strong with about half the zest. Using the bread to soak up the juice is delicious! item not reviewed by moderator and published
This recipe has been the best so far I have tried. My whole family loved it. The flavors just came together to make this meal a great one. Loved the flavors and it took a little long to make but it was worth the wait. Definately will make it again!!!! :) item not reviewed by moderator and published
I made this for the first time today for a gathering this Friday. I had to try it, and YUM!! It's easy and a great meal for anyone who likes shrimp and scallops, or use one or the other alone. item not reviewed by moderator and published
i love to cook but love to make easy n great food and this recipe was so easy to make and delicious. my guest loved the food n though it took me forever to make i served it with some artisan bread and a white whine it was perfect item not reviewed by moderator and published
Good comfort food for a winter's evening. Great with a crusty bread. item not reviewed by moderator and published
highly recommend and easy to make item not reviewed by moderator and published
I loved this recipe--fairly easy to make and very flavorful. I did not have saffron so made it without it. Added more lemon because it needed a little more kick. Other than that, it was great! item not reviewed by moderator and published
i love how it looked more completed than it really was. i wished it was more spicy and next time i think i will add baby clams but this was tasty and a good sauce to dip bread in. item not reviewed by moderator and published
i made it just with scallops but it turned out great... even better the next day! item not reviewed by moderator and published
I love this dish. I am a big fan of seafood and this is one of the easiest and most delicious I've ever had. I especially love what the saffron does for the dish. This receipe somewhat reminds me of cioppino which I also love. item not reviewed by moderator and published

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