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Venetian Shrimp and Scallops Recipe

Venetian Shrimp and Scallops

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (178)

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Average Rating:

Total Reviews: 178

Showing 21-30 of 178

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  • on June 29, 2011

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    My husband actually gave it 2.5 and I'd have to agree. It was good but I would not serve it to guests. Too much liquid. The saffron added lots of flavor. I served it over basmati rice. The scallops were cooked perfectly, however I will not be keeping this recipe.

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  • on June 19, 2011

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    Love, love, love this recipe. It was so fast and everyone thought I cooked all day with it. The only change I made was to lightly fry up some slices of polenta to pour this over (my husband was in the mood for polenta and I was amazed at how delicious it was. Definitely gonna make this a permanent change. I almost forgot about the lemon zest, but after I put it on, it was my favorite part. Also at my husband's request, I used langostinos instead of the shrimp. Really good choice!

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  • on June 19, 2011

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    The addition of a pasta took the dish to the next level.

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  • on April 16, 2011

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    Made this for the first time and really liked it. Served the seafood and sauce over linguini. The scallops taste superb. Easy recipe and doesn't take a long time at all.

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  • on February 01, 2011

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    Smooth, light, and flavorful. Used a little more saffron than I typically do for similar dishes. The lemon zest and basil just add to the already bright flavor of the saffron. Added asparragus pieces. Served over rice and paired it with Alex Guarneschelli's Naan bread - an absolutely delightful meal. Raves from my family.

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  • on November 30, 2010

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    Yum! I've never used saffron before, and we loved it! My boyfriend thought it was amazing and told me over and over again. Other than adding a little cream, the only other thing I changed was to blend up the broth in a blender before adding the shellfish. We don't care for big chucks of tomatoes. It helped thicken up the broth too.

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  • on November 03, 2010

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    This was amazing. After reading the reviews, I decided I would splash some 1/2 and 1/2 into it, and it made it wonderful. I also served it over pasta, and it was a hit! Everyone loved it and was soaking the sauce up with bread, because they didn't want to let it to go waste. there were no leftovers! Thanks

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  • on August 25, 2010

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    This was "The Best Thing I Ever Ate...Seafood" BUT we left the saffron, and lemon out since we don't care for either of them. We also topped it with Parmesean & Romano cheese...It was SOOOO good. I had mine over linguini, and husband used extra bread to dip...even the DOGS loved the sauce. (We have to share a bite with them. Other than leaving the saffron, and lemon juice out, we followed the recipe...and LOVED it.

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  • on July 11, 2010

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    Made recipe to a T, but found the whole thing to be too tart. It was all very flavorful, but I guess just not flavors I was super crazy about. The scallops turned out great, but I over cooked the shrimp a bit while I was making my side dish. Overall if i were to make this recipe again which i probably won't I would use way less tomatoes and juice.

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  • on July 09, 2010

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    I tried this recipe tonight and was completely unimpressed. I am normally a big fan of Rachael's recipes but this one was just not for me. I don't believe that I've ever had saffron before, and it may just be one thing I do not enjoy. For all of you that enjoyed this recipe, I'm so glad! It saddens me that I did not find it appetizing at all :(

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