Venetian Shrimp and Scallops

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: 30-Minute Passport to Venice

Rated: 5 stars out of 5Rate itRead users' reviews (154)

RECIPE
COMMENTS & REVIEWS(154)

Cook Time:
10 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 10 min
Total:: 20 min

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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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Comments & Reviews

recipe Venetian Shrimp and Scallops
Mimi Croton on Hudson, NY 09-16-2009
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Easy and Delicious
Rated: 5 stars out of 5

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.Read more
recipe Venetian Shrimp and Scallops
Lark Tiburon, CA 08-02-2009
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Absolutely Delicious!
Rated: 5 stars out of 5

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. Read more
recipe Venetian Shrimp and Scallops
Theresa Grasonville, MD 06-18-2009
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One Of The Best Ever
Rated: 5 stars out of 5

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. Read more
recipe Venetian Shrimp and Scallops
Donna Tualatin, OR 05-20-2009
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"All time most favorite"
Rated: 5 stars out of 5

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. Read more
recipe Venetian Shrimp and Scallops
Jeff Blaine, MN 04-09-2009
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Best recipe I've tried here
Rated: 5 stars out of 5

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.Read more
recipe Venetian Shrimp and Scallops
Marsha Cross Plains , WI 04-08-2009
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DELISH!!!
Rated: 5 stars out of 5

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. Read more