Venetian Shrimp and Scallops
Rate This RecipeRead users' reviews (170)
- Recipe categories: Shellfish, Scallop, Shrimp, Vegetables, Shallot, Tomato,
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- ratings & reviews(170)
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Average Rating:
Total Reviews: 170
Showing 1-10 of 170
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By cpearson83
on April 04, 2012
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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!
By dp_4560258
Safety Harbor, FL
on March 15, 2012
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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.
By crdavis0108_127...
LaGrange, 49
on December 31, 2011
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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.
By tamgry_9603084
Columbus, OH
on December 30, 2011
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great recipe! Very easy. Would be great with brown rice on the side as well.
By notnight_8775294
glendale, CA
on October 05, 2011
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Super tasty and not too difficult. Definitely need bread or pasta for all the sauce.
By Pepperonisausage
Paulding
on September 30, 2011
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Have made this twice now & its 5* through & through. Totaly delicious & firmly embeded in my favorites list. Thank-you RR
By cmrentmeester
Madison, WI
on September 28, 2011
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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 :
By fdharper_13138265
West Covina, 43
on September 25, 2011
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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 .
By NancyAdams
Maplewood, NJ
on September 25, 2011
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We really enjoyed this! We served it over some polenta we made and it was perfect!!
By crosenga_9260958
Pittsburgh, PA
on August 17, 2011
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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.