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 (159)

RECIPE
COMMENTS & REVIEWS(159)

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
Norri Mukilteo, WA 03-10-2010
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Husband's Favorite.
Rated: 5 stars out of 5

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. Read more
recipe Venetian Shrimp and Scallops
Elisabeth tampa, FL 03-10-2010
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Easy, Delicious, and perfect for variations
Rated: 5 stars out of 5

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. Read more
recipe Venetian Shrimp and Scallops
Tish Chesapeake, VA 01-31-2010
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Perfect dish and easy to make
Rated: 5 stars out of 5

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!!!Read more
recipe Venetian Shrimp and Scallops
Sandra San Diego, CA 12-16-2009
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Yummy =-)
Rated: 5 stars out of 5

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.Read more
recipe Venetian Shrimp and Scallops
Diana San Diego, CA 11-14-2009
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Loved it!
Rated: 5 stars out of 5

I cooked it yesterday for my family and I added mussles in the too. It was simply a perfect dinner!!!
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