Venetian Shrimp and Scallops

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Picture of Venetian Shrimp and Scallops Recipe Photo: Venetian Shrimp and Scallops Recipe
Rated 5 stars out of 5
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Total Time:
20 min
Prep
10 min
Cook
10 min
Yield:
4 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 178 reviews

  • on April 19, 2013

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    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

    people found this review Helpful.
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  • on April 01, 2013

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    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! :

    people found this review Helpful.
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  • on January 27, 2013

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    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.

    people found this review Helpful.
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