Venetian Shrimp and Scallops

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This was a very easy and quick to make. Being a culinary school grad I had to add a bit of my ego to this and make a couple of changes but I stuck with most. I did add some extra saffron and a bit more dried pepper. Also a little anchovy paste. Great dish. My lady friend scarffed down all the sauce that was left. If you thicken the sauce a little this would make a great seafood stew. Add some Ahi or mahi and serve over light toasted french bread.

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OMG this was AWESOME!!!! This was by far the best recipe I have ever tried from FoodNetwork.com. I cannot wait for the leftovers tomorrow! The cost of the Saffron ($16.99 came at a surprise and I almost skipped it thinking, "How much of a difference can it really make?", but it made the most amazing broth which had this light and almost translucent reddish-orange sauce that was absolutely out of this world, and there's enough Saffron left to make this at least another 3-4 times. I made a whole box of linguine thinking that the recipe would need that extra weight in order to make it complete, but we barely touched it!! This was awesome, next time I make it I'm throwing in Clams and Mussels to give it that "Frutti Di Mare" feel but wow, thats really all I can say is "Wow", just follow these instructions exactly as they are laid out and you will impress everyone at your table, I promise you that. I wanted to keep soaking the bread in the broth all night, in fact if my wife doesn't catch me I will get one last taste before bed!!!!!!

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This recipe was DELICIOUS. I served this over white rice with a crisp salad on the side & it turned out AMAZING! Thank You!

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This recipe is really delicious. I also cut back to 12 cup on the broth and wine, and it turned out perfect. The leftovers were even better the next day. I agree that although saffron is pricey, it is worth the splurge for this recipe, as the flavors truly come together when you use it.

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I prepared this recipe this weekend and it was incredible, fabulous, wonderful, etc., etc., etc.!

A couple of tweaks: I seared my scallops and got them real crispy on both sides just before I was ready to put them in the sauce (about 5 minutes before serving. The texture, in my humble opinion, is so much better if they don't sit in the sauce.

The sauce was a bit thin so I added small amounts of corn starch and heavy cream and served it over spinach angel hair pasta.

I had prepared extra so we would have left-overs but nothing made it to the frig! My 19 & 22 year old sons scoffed down the left-overs before they went to bed.

Rachel Ray rocks!

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I made this the other night and followed the recipe to a T. It was very watery and runny and there was an awkward flavor to it. I think it may have been the saffron, I don't know. I do admit it was better the next day once it had some time to rest and thicken a bit but still not tasty enough to make again.

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The saffron is expensive, but a little bit goes a long way. Rated a 10 in my family!

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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.

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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.

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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!!!