Venetian Shrimp and Scallops

Total Time:
20 min
10 min
10 min

4 servings

  • 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

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

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