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    You are in: Home / Italian / Venetian Shrimp and Scallops Recipe
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    Venetian Shrimp and Scallops

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Kozmic Blues's Note:

    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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    Units: US | Metric


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

    Ratings & Reviews:

    • on June 22, 2009


      Excellent. A favorite of family and friends. I've made it with and without the saffron. If you don't have it in your pantry don't worry ... it's great either way.

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    • on October 19, 2008


      We love this recipe!! It would be super expensive in a nice restaurant, but is not too unreasonable to make at home. Very tasty! We dipped french bread in the broth and sopped up every last drop!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 03, 2008

      Great recipe! I was making it just for two, so I just used the scallops, but I want to try it with the shrimp next time! I served it over rice, and it was a big hit!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Venetian Shrimp and Scallops

    Serving Size: 1 (411 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 411.0
    Calories from Fat 110
    Total Fat 12.2 g
    Saturated Fat 4.6 g
    Cholesterol 225.5 mg
    Sodium 611.7 mg
    Total Carbohydrate 18.9 g
    Dietary Fiber 1.7 g
    Sugars 4.3 g
    Protein 44.1 g

    The following items or measurements are not included:

    vegetable stock

    lemons, zest of

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