Venetian Shrimp and Scallops

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Total Time
10 mins
10 mins

I saw this recipe made on 30 Minute Meals. These shrimp and scallops in the light tomato broth are delicious. I've even made this without the saffron (with a touch more garlic and spice) and it was still full of flavor. I substitute vegetable broth for the chicken, but feel free to add it back if you prefer.

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  1. Lightly coat the sea scallops in flour.
  2. Preheat a large skillet over medium high heat.
  3. Add oil and butter.
  4. When butter melts into oil, add scallops.
  5. Brown scallops 2 minutes on each side, then remove from pan.
  6. If the pan looks a little dry, add an additional drizzle of olive oil to the pan, then add the garlic, shallots, and crushed red pepper flakes.
  7. Reduce heat, and saute garlic and shallots 2 minutes, stirring constantly.
  8. Add wine to the pan and free up any bits that are stuck to the pan.
  9. Reduce wine about a minute, then add stock, tomatoes and saffron threads.
  10. When liquids come to a bubble, add shrimp and cook 3 minutes.
  11. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer.
  12. Transfer shrimp and scallops to a serving dish and top with basil and lemon zest.
  13. Serve with crusty bread to enjoy the juices.