Venetian Shrimp and Scallops

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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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


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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